Scallops Stir Fry Recipe
Check out this combo of soy sauce, ginger, sesame oil, and rice vinegar, all tossed and stir-fried with scallops. Stir frying quickly over a high heat is a great way to cook this seafood.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
- Cuisine: Chinese
Ingredients
Scale
- 20 large dry-packed sea scallops
- ¼ cup (60ml) rice vinegar
- ¼ cup (60ml) soy sauce
- 1 teaspoon toasted sesame oil
- 1½ tablespoons cornstarch (cornflour)
- 1 cup (180g) raw long grain white rice
- Salt and black pepper
- 1 tablespoon cooking oil
- 1 red bell pepper, seeds removed and thinly sliced
- 2 carrots, quartered and cut into 1½ inch (3½cm) lengths
- 2 teaspoons minced fresh ginger
- 2 bunches scallions (spring onions), sliced with the white and green parts separated
Instructions
- Bring 1½ cups (375ml) water to a boil.
- Add the rice, stir and return to the boil.
- Reduce to a simmer, cook for about 15 minutes until rice becomes tender.
- Remove from heat, and allow to steam for about 5 minutes.
- Meanwhile, make a sauce by tossing and whisking together the vinegar, sesame oil, soy sauce, and cornstarch in a small bowl, and then set aside.
- In a large non-stick frying pan, set heat to medium-high and heat up vegetable oil. Toss in bell pepper, carrots, ginger, and scallion whites.
- Stir occasionally, cooking for about 5 minutes until the carrots are tender.
- Toss in the scallops and scallion greens.
- Allow to cook for 3 minutes, stirring occasionally, until the scallops are done.
- Stir the sauce briefly, and add to the frying pan.
- Cook for 1 minute until thickened.
- Serve the scallop stir-fry over the hot rice.
Find it online: https://victoriahaneveer.com/how-to-cook-scallops-like-a-pro/