Food & Cooking Recipes Ingredients Seafood Recipes Bay Scallop Stir-Fry 3.0 (36) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 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. Ingredients 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 Directions 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. 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. Print