Culinary Institute of America Recipe
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Stir Fried Scallops

Use fresh New York State scallopsTasteNY logo and vegetables to make this recipe.

Learn about New York state seafood in our video.


Stir Fried Scallops recipe by The Culinary Institute of America



Makes 6 Servings

  • 1 1/3 pounds bay scallops
  • 2 tablespoons peanut oil
  • 2 teaspoons ginger, minced
  • 1 clove garlic, minced
  • 1/3 cup celery, julienned
  • 1/4 cup red pepper, julienned
  • 1/4 cup yellow pepper, julienned
  • 1/4 cup green pepper, julienned
  • 2/3 cup snow peas
  • 1/2 cup mushrooms, quartered
  • 1/2 cup zucchini, julienned
  • 1 cup fish broth
  • 1 teaspoon hot bean paste
  • ½ teaspoon red bean paste
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 2 3/4 cup brown rice, cooked
  • 2/3 cup scallions, thinly sliced
  • 2 tablespoons black sesame seeds, toasted


  1. Blot excess moisture from the scallops with a paper towel. Heat half of the oil in a wok or large sauté pan over medium high heat. Sear the scallops in the oil until browned on both sides and cooked through, 5-7 minutes. Remove from the pan and reserve.
  2. Heat the remaining oil in the pan over medium heat. Add the ginger and garlic and stir-fry until aromatic, about 1 minute.
  3. Add the celery, peppers, peas, mushrooms, and zucchini. Stir-fry until the zucchini is almost cooked, 3-5 minutes.
  4. In a small bowl, combine the broth, bean pastes, cornstarch, and oyster sauce. Add to the vegetables and bring to a boil, whisking constantly, until the liquid has thickened.
  5. Return the scallops to the pan and toss to evenly distribute. Serve the stir-fry on a bed of rice and garnish with sesame seeds.

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