Under 30 Minutes

Bay Scallop Stir-Fry

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.

  • Prep:
  • Total Time:
  • Servings: 4
Bay Scallop Stir-Fry

Source: Everyday Food, July/August 2008

Ingredients

  • Coarse salt and ground pepper
  • 1 cup long-grain white rice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon vegetable oil, such as safflower
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
  • 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
  • 2 teaspoons minced peeled fresh ginger
  • 1 pound bay scallops, patted dry

Directions

  1. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.

  2. In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.

  3. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Cook's Notes

After adding sauce to skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients, plus there'll be no pasty taste.

Reviews

Be the first to comment!

Related Topics