{"id":4552,"date":"2025-05-15T09:00:00","date_gmt":"2025-05-15T13:00:00","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=4552"},"modified":"2025-06-16T12:33:28","modified_gmt":"2025-06-16T16:33:28","slug":"scallop-and-vegetable-stir-fry","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/scallop-and-vegetable-stir-fry\/","title":{"rendered":"Scallop and Vegetable Stir-Fry"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound bay scallops (or sea scallops, halved)<\/li>\n\n\n\n<li>6 tablespoons soy sauce<\/li>\n\n\n\n<li>2 teaspoons cornstarch<\/li>\n\n\n\n<li>\u2153 cup vegetable oil<\/li>\n\n\n\n<li>2 cups thinly sliced red bell pepper<\/li>\n\n\n\n<li>\u00bd cup sliced green onion, including tops<\/li>\n\n\n\n<li>1 \u00bd cups sliced onion<\/li>\n\n\n\n<li>4 cups split lengthwise and thinly sliced zucchini<\/li>\n\n\n\n<li>\u00bd pound sliced mushrooms<\/li>\n\n\n\n<li>1 tablespoon minced garlic<\/li>\n\n\n\n<li>1 tablespoon minced fresh ginger<\/li>\n\n\n\n<li>cooked rice, optional<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<em><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br><a href=\"https:\/\/www.fisheries.noaa.gov\/species\/atlantic-sea-scallop\" target=\"_blank\" rel=\"noreferrer noopener\">Sea scallops<\/a>\u00a0are different from other scallop shells because their shells are smooth but with \u201cears\u201d near the hinge.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Scallop and Vegetable Stir-Fry.<\/p>\n","protected":false},"author":23,"featured_media":16366,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[15,100,98,215,218],"tags":[245,145,137],"class_list":["post-4552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-winter","tag-bay-or-sea-scallops","tag-main","tag-stir-fry"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast 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