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