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Bay Scallops Fried Rice


  • 1 pound bay scallops
  • 3 tablespoons sesame oil, divided
  • 2 teaspoons oyster sauce
  • ½ cup chopped sweet onion
  • 1 cup frozen peas and carrots, thawed
  • 1 egg, beaten
  • 3 cups cooked long-grain white rice, chilled
  • 3 tablespoons soy sauce
  • 3 tablespoons chopped green onion

In a small skillet, heat 1 tablespoon of oil. Add scallops and cook for 2 to 3 minutes. Remove scallops with slotted spoon and set aside.

Heat a large skillet or wok to medium-high heat.  Add remaining sesame oil, oyster sauce, sweet onion, peas and carrots, cook until tender. Move the vegetables to one side of the pan and pour egg onto the other side. Scramble the egg. Once cooked, combine the egg with the vegetables. Add scallops, rice, soy sauce and green onion. Stir until thoroughly heated. If desired, add more soy sauce.

Variation: You may substitute chopped shrimp for bay scallops.

Contributed by Vanda Lewis


Scallops are bivalves, meaning they have a 2 shells joined by a hinge.  They are filter feeders, trapping and eating plankton in the water column.

Erika Young, Coastal and Marine Education Specialist