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Scallop and Vegetable Stir-Fry


  • 1 pound bay scallops (or sea scallops, halved)
  • 6 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • ⅓ cup vegetable oil
  • 2 cups thinly sliced red bell pepper
  • ½ cup sliced green onion, including tops
  • 1 ½ cups sliced onion
  • 4 cups split lengthwise and thinly sliced zucchini
  • ½ pound sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • cooked rice, optional

In small bowl, mix soy sauce and cornstarch. Heat oil in large skillet over high heat. Add bell pepper, green onion, sliced onion, zucchini and mushrooms and stir. Add garlic and ginger. Stir-fry until vegetables are crisp-tender, about 4 or 5 minutes. Add scallops and stir-fry until almost done. Stir soy mixture and add to pan. Stir until thickened and scallops are opaque, about 2 to 3 minutes. Serve over rice, if desired.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas