Martha Stewart Bay Scallop Stir-Fry

Martha Stewart bay scallop stir-fry turns sweet bay scallops, crisp carrots and red bell pepper into a glossy ginger-soy dinner served over rice in 25 minutes. It's an easy quick weeknight dinner for busy evenings, date night or a light Sunday supper, and it all cooks in one nonstick skillet.

Pat the scallops completely dry before they hit the pan, because that way they sear and stay tender instead of steaming. Skip it and the extra moisture waters down the sauce and turns the scallops rubbery.

Martha has you cook the sauce for a full minute after it goes into the skillet, so the cornstarch thickens and clings to every scallop and vegetable. That short simmer also cooks out any pasty, raw starch taste, which a quick stir never does.

Martha Stewart Bay Scallop Stir-Fry

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

380

kcal

Tender scallops and crisp-tender carrots get coated in a glossy soy, vinegar and ginger sauce that thickens right in the pan. Serve it over fluffy steamed rice so every grain soaks up the sauce.

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 ½-inch lengths
  

• 2 teaspoons minced peeled fresh ginger
  

• 1 pound bay scallops, patted dry
  

Directions

• Cook the rice: Bring 1 1/2 cups salted water to a boil in a medium saucepan, then add 1 cup long-grain white rice and return to a boil, stirring once. Reduce to a simmer, cover and cook about 15 minutes until tender, then remove from heat and let it steam for 5 minutes.
• Whisk the sauce: Whisk 1/4 cup rice vinegar, 1/4 cup soy sauce, 1 teaspoon toasted sesame oil and 1 1/2 teaspoons cornstarch together in a small bowl. Set it aside while the rice finishes, since you'll need it at the very end.
• Sauté the vegetables: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high, then add the sliced red bell pepper, scallion whites, carrots and 2 teaspoons minced ginger. Cook, stirring occasionally, for 4 to 5 minutes until the carrots are crisp-tender.
• Add the scallops: Add 1 pound patted-dry bay scallops and the scallion greens to the skillet. Cook, stirring occasionally, for 2 to 3 minutes until the scallops are cooked through.
• Thicken the sauce: Whisk the sauce briefly to loosen the settled cornstarch, then pour it into the skillet. Cook for about 1 minute until it thickens and coats everything.
• Serve over rice: Spoon the scallop stir-fry over the rice while it's hot. Season with coarse salt and ground pepper to taste before you sit down.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sea scallops instead of bay scallops?

Yes, but slice each sea scallop into 3 or 4 thinner rounds so they cook as quickly as bay scallops. Add them at the same point and check after 2 to 3 minutes, since larger pieces can turn tough if you let them go too long.

Why does the sauce need to cook for a full minute?

The cornstarch needs that minute of heat to thicken the sauce so it coats the scallops and vegetables. It also cooks off the pasty, starchy taste you get if the sauce just gets stirred in and served.

Can I use frozen bay scallops?

Frozen bay scallops work fine if you thaw them overnight in the fridge first. Drain them well and pat them very dry with paper towels, because extra water keeps them from cooking nicely and thins the sauce.

How do I store leftovers?

Keep the stir-fry and rice in an airtight container in the fridge for up to 1 day, since scallops get rubbery the longer they sit. Reheat gently in a skillet over low heat for just a minute or two rather than in the microwave.

What's the most common mistake with this stir-fry?

Overcooking the scallops is the big one, because they go from tender to chewy in under a minute. Stop cooking as soon as they turn opaque, and remember they'll warm through again when the sauce goes in.