Bay Scallop Stir-Fry

Prep Time:
15 mins
Total Time:
25 mins

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.


  • Coarse salt and ground pepper

  • 1 cup long-grain white rice

  • ¼ cup rice vinegar

  • ¼ cup soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 ½ 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 ½-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 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.

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