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Gallery Bay Scallop Stir-Fry Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 cup long-grain white rice 1/4 cup rice vinegar 1/4 cup soy sauce 1 teaspoon toasted sesame oil 1 1/2 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 1/2-inch lengths 2 teaspoons minced peeled fresh ginger 1 pound bay scallops, patted dry
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.
Gallery Bay Scallop Stir-Fry
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Bay Scallop Stir-Fry
Bay Scallop Stir-Fry
Bay Scallop Stir-Fry
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 1 cup long-grain white rice 1/4 cup rice vinegar 1/4 cup soy sauce 1 teaspoon toasted sesame oil 1 1/2 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 1/2-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.
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.
Reviews (3)
Add Rating & Review 36 Ratings 5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
Reviews (3)
Add Rating & Review 36 Ratings 5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
Add Rating & Review
36 Ratings 5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
36 Ratings 5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
36 Ratings 5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
5 star values: 2 4 star values: 11 3 star values: 12 2 star values: 7 1 star values: 4
Martha Stewart Member 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. Martha Stewart Member 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. Martha Stewart Member 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!!Martha Stewart Member
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: 1 stars
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
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!!
All Reviews for Bay Scallop Stir-Fry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bay Scallop Stir-Fry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
