Stir Fried Scallops

Stir Fried Scallops

Makes 6 Servings


  • 1 1/3 pounds bay scallops
  • 2 tablespoons peanut oil
  • 2 teaspoons ginger, minced
  • 1 clove garlic, minced
  • 1/3 cup celery, julienned
  • 1/4 cup red pepper, julienned
  • 1/4 cup yellow pepper, julienned
  • 1/4 cup green pepper, julienned
  • 2/3 cup snow peas
  • 1/2 cup mushrooms, quartered
  • 1/2 cup zucchini, julienned
  • 1 cup fish broth
  • 1 teaspoon hot bean paste
  • 1/2 teaspoon red bean paste
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 2 3/4 cup brown rice, cooked
  • 2/3 cup scallions, thinly sliced
  • 2 tablespoons black sesame seeds, toasted


  1. Blot excess moisture from the scallops with a paper towel. Heat half of the oil in a wok or large sauté pan over medium high heat. Sear the scallops in the oil until browned on both sides and cooked through, 5-7 minutes. Remove from the pan and reserve.
  2. Heat the remaining oil in the pan over medium heat. Add the ginger and garlic and stir-fry until aromatic, about 1 minute.
  3. Add the celery, peppers, peas, mushrooms, and zucchini. Stir-fry until the zucchini is almost cooked, 3-5 minutes.
  4. In a small bowl, combine the broth, bean pastes, cornstarch, and oyster sauce. Add to the vegetables and bring to a boil, whisking constantly, until the liquid has thickened.
  5. Return the scallops to the pan and toss to evenly distribute. Serve the stir-fry on a bed of rice and garnish with sesame seeds.

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