This Spicy Scallops Stir-Fry is a perfect weeknight dinner that delivers maximum flavor with minimal effort. The dish highlights the natural sweetness of sea scallops, which are briefly coated in cornstarch to achieve a slight sear before being tossed in a rich, aromatic sauce. The sauce blends soy sauce, oyster sauce, rice wine vinegar, and a hint of chili paste for a complex umami kick balanced by brightness. Crisp snow peas and sweet red bell peppers add crunch and color, while aromatics like ginger, garlic, and scallions provide depth. Served immediately over rice or noodles, this international-inspired main is both elegant and comforting. It’s an excellent choice for entertaining or a satisfying meal for the whole family that comes together in under thirty minutes.
Spicy Scallops Stir-Fry
Description
This Spicy Scallops Stir-Fry is a perfect weeknight dinner that delivers maximum flavor with minimal effort. The dish highlights the natural sweetness of sea scallops, which are briefly coated in cornstarch to achieve a slight sear before being tossed in a rich, aromatic sauce. The sauce blends soy sauce, oyster sauce, rice wine vinegar, and a hint of chili paste for a complex umami kick balanced by brightness. Crisp snow peas and sweet red bell peppers add crunch and color, while aromatics like ginger, garlic, and scallions provide depth. Served immediately over rice or noodles, this international-inspired main is both elegant and comforting. It's an excellent choice for entertaining or a satisfying meal for the whole family that comes together in under thirty minutes.Directions
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In a medium bowl, combine the sea scallops, soy sauce, rice wine vinegar, cornstarch, and sugar. Toss gently to coat the scallops evenly.
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In a separate small bowl, whisk together the chicken stock, soy sauce, rice wine vinegar, cornstarch, sugar, oyster sauce, sesame oil, and chili paste until smooth. Set aside.
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Bring a saucepan of lightly salted water to a boil. Blanch the snow peas for 1-2 minutes until bright green and tender-crisp.
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Immediately transfer the snow peas to a bowl of ice water or run under cold water to stop the cooking process. Drain well and set aside.
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Heat peanut oil in a wok or large skillet over high heat until the oil begins to smoke. Reduce heat to medium-high.
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Add the dried red chiles and star anise to the hot oil. Cook for 1-2 minutes until fragrant and slightly charred, then remove and discard the spices.
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Increase heat to high. Add half of the coated scallops to the wok in a single layer.
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Rapidly stir-fry the scallops for 3-4 minutes until they are firm, opaque, and slightly browned on the edges. Transfer to a plate.
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Repeat the process with the remaining scallops, adding a little more oil if necessary. Do not clean the wok between batches.
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Add peanut oil to the wok if needed. Add the ginger, garlic, scallions, and red bell pepper cubes.
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Stir-fry the vegetables for 2-3 minutes until the peppers begin to soften but still retain some crunch.
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Give the sauce mixture a quick stir (as cornstarch settles) and pour it into the wok.
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Return the cooked scallops and blanched snow peas to the wok.
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Toss everything together and stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients and the scallops are heated through.
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Serve immediately over steamed rice or noodles.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 149.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Cholesterol 59.6mg20%
- Sodium 953.4mg40%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 0.0g0%
- Sugars 9.2g
- Protein 22.1g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
