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Victoria Haneveer

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Bring 1½ cups (375ml) water to a boil.
  2. Add the rice, stir and return to the boil.
  3. Reduce to a simmer, cook for about 15 minutes until rice becomes tender.
  4. Remove from heat, and allow to steam for about 5 minutes.
  5. 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.
  6. 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.
  7. Stir occasionally, cooking for about 5 minutes until the carrots are tender.
  8. Toss in the scallops and scallion greens.
  9. Allow to cook for 3 minutes, stirring occasionally, until the scallops are done.
  10. Stir the sauce briefly, and add to the frying pan.
  11. Cook for 1 minute until thickened.
  12. Serve the scallop stir-fry over the hot rice.