My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Savory Scallop Stir-Fry With Cucumber Ribbon Salad

Servings:
Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Prepare cucumber salad - 10 minutes

-- Prepare stir-fry and serve - 15 minutes


Cooking Instructions

Savory Scallop Stir-Fry

Ingredients

1 1/2 cups water

2 tablespoons sesame oil

1 tablespoon roasted garlic

1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)

2 cups instant rice

1 1/2 lb Patagonian scallops (thawed/drained)

1/2 cup sesame/ginger no-sodium marinade

1 tablespoon cilantro herb paste

Prep


-- Bring water to boil for rice.


Steps


1. Preheat wok or large sauté pan 2-3 minutes on high.

2. Place oil and garlic in pan (pan should sizzle). Add vegetables; stir-fry 3-4 minutes or until vegetables are crisp-tender.

3. Stir rice into boiling water; cover, remove from heat, and set aside.

4. Move vegetables to outer edge of pan. Add scallops to center of pan and stir-fry 2-3 minutes. Stir vegetables, marinade, and herb paste into scallops; cook 1-2 more minutes, stirring continuously, or until hot. Serve over rice.

Cucumber Ribbon Salad

Ingredients

3-4 fresh green onions, thinly sliced

1/4 cup refrigerated ginger salad dressing

1 tablespoon sugar

2 tablespoons rice vinegar

1 large cucumber

Prep


-- Slice green onions.


Steps


1. Combine all ingredients (except cucumber) in medium bowl.

2. Peel cucumber; cut into 3- to 4-inch long sections. Cut thin lengthwise strips of cucumber into bowl, using vegetable peeler. (Peel until reaching core with seeds; discard core.)

3. Toss to coat; chill until ready to serve.


Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Savory Scallop Stir-Fry

CALORIES (per 1/4 recipe) 540kcal; FAT 9g; CHOL 70mg; SODIUM 1240mg; CARB 71g; FIBER 2g; PROTEIN 40g; VIT A 15%; VIT C 160%; CALC 4%; IRON 30%

Cucumber Ribbon Salad

CALORIES (per 1/4 recipe) 60kcal; FAT 4g; CHOL 0mg; SODIUM 310mg; CARB 6g; FIBER 1g; PROTEIN 1g; VIT A 4%; VIT C 6%; CALC 2%; IRON 2%