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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


  • 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


  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 Note

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 (3)

  • mountainsoft 13 Feb, 2014

    This was easy to make and looked colorful, but the vinegar was completely overwhelming. I should have expected this as most Asian sauces have less vinegar and some sugar to balance the tartness. We couldn't taste the scallops at all. Disappointing. I wish I had read the reviews before making this. Will not make again.

  • llindroth 11 Jan, 2013

    I made this last night and did not want to detract from the deliciousness of my $30 a pound Nantucket Bay Scallops so I heeded the recommendation of an earlier post. Regarding the vinegar taste I replaced the rice wine vinegar with aged Fig Vincotto. Very yummy.

  • sueasty 10 Nov, 2011

    I made this tonught - it just okay as is and lookedthe picture - definitley needs some sweetner to sauce as it tasted of too much vinegar taste . I did add some garlic and red hot pepper flakes but I wished I had tasted the sauce -it needs some sugar or honey added to sauce!!

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