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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.

Source: Everyday Food, July/August 2008
Total Time Prep Servings



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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How would you rate this recipe?
  • supportmou1373931
    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.
  • MS11627428
    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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