Rating: 3 stars
36 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 4

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.

Everyday Food, July/August 2008

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Recipe Summary

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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Reviews (3)

36 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 4
Rating: 1 stars
02/13/2014
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.
Rating: Unrated
01/11/2013
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.
Rating: Unrated
11/10/2011
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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