Asian Bay Scallops Stir Fry with Spring Veggies

Asian bay scallops stir fry with spring vegetables on a gray plate with rice on the side.

5 from 3 votes

Asian Bay Scallops Stir Fry with Spring Veggies

Enjoy a quick 15-minute Asian Bay Scallops Stir Fry with spring veggies. This healthy Chinese seafood recipe features a light sauce and easy tips for success!

Prep Time10

Cook Time5

Total Time15

Course: 30 Minute Meals, dinner

Cuisine: Chinese

Diet: Low Fat, Low Lactose

Servings:

Calories: 372kcal

Author: HWC Magazine

Equipment

wok or pan with lid

Ingredients

Bay Scallop and Vegetable Stir Fry

1 pound bay scallops fresh or frozen. (if frozen, thaw overnight in the refrigerator)
8 medium asparagus fresh spears
1 medium carrot fresh peeled and sliced thinly
½ cup peas thawed from frozen
1.5 inch ginger fresh peeled and minced
2 cloves garlic fresh peeled and minced
2 tablespoons water to steam carrots
2 tablespoons oil divided (1 tablespoon to cook veggies and 1 tablespoon to cook bay scallops)
white pepper optional - to taste

Chinese Stir Fry Sauce

1 teaspoon chicken bouillon granules/powder or paste (or vegetable) - choose gluten free if needed
⅓ cup water
1 teaspoon sesame oil
1 tablespoon oyster sauce choose gluten-free brand - if needed
1.5 teaspoons cornstarch choose gluten-free brand - if needed

US Customary - Metric

Instructions

Prepare Bay Scallops (Fresh or Frozen)

If using frozen bay scallops, remove them from their original container and place in a covered container in the refrigerator overnight to thaw. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic. If using fresh bay scallops, proceed to the next step.
Drain any extra liquid in the bowl or package that the bay scallops were sitting in. Then, lay a couple layers of paper toweling or a tea towel out on a sheet pan or on the counter. In a single layer, spread the bay scallops out on the towel. Carefully use another paper towel or tea towel and dab dry the bay scallops. Set aside the bay scallops to dry at room temperature while you prep the other ingredients.

Prepare Veggies and Aromatics

Snap the tough ends off of the asparagus and chop into approximately 1.5 inch segments. Peel and slice the carrot. Thaw the frozen peas. Peel and mince garlic and ginger. Set aside.

Make Chinese Stir Fry Sauce

In a small bowl, add in 1 teaspoon of chicken bouillon powder/granules or paste along with ⅓ cup water. Add in 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce and 1.5 teaspoons of cornstarch. Stir together and set aside.

Stir Frying

Add carrots slices to wok or pan and 2 tablespoons of water and place on the lid. Steam over medium high heat until the water is absorbed and the carrots are crispy tender - about a minute.
Then, add 1 tablespoon of oil to the pan along with the steamed carrots. Next add ginger and garlic and fry a couple of seconds until aromatic. Then, add in the chopped asparagus and stir fry for about a minute until bright green and crisp tender. Remove the vegetables from the pan and place in a dish. Keep the vegetable dish and the prepared sauce near the pan as you are going to be adding them back into the pan very shortly.
Add the remaining 1 tablespoon of oil into the pan. Over medium high heat, add the raw bay scallops into the pan and lay out in a single layer. Do not touch them. Allow them to sear for 1 minute. Then, quickly do a toss or stir and sear them on the other side for 30 seconds.
Keep the heat on medium high. Quickly pour the stir fried carrots and asparagus with the aromatics back in along with the pan seared bay scallops. Give the Chinese stir fry sauce another stir to make sure the cornstarch stays mixed and pour into the pan. Add the thawed peas and white pepper - if desired. Stir fry all the ingredients together until the sauce is thick and bubbly. Serve with rice and enjoy!

Video

Notes

Recipe Tips

Do not marinate sea scallops in cooking wine or any liquids before cooking. It will cause steaming instead of searing in the pan.
If your bay scallops are still waterlogged, they will shrink and extract water into the wok or pan while stir frying. That is why it is imperative to thaw frozen ones overnight. Do NOT soak them in water or try to do a quick thaw using water.
Fresh or recently thawed raw scallops need to be cooked within 1 to 2 days of refrigeration. Do not refreeze thawed bay scallops.
Choose smaller and similar in diameter sized asparagus vs the thick and larger in diameter ones. This ensures that they cook fast and evenly.
Do NOT over crowd the wok or pan so the ingredients can get a good sear.
Getting everything prepped and ready (mise en place) is important because the actual stir-frying process is going to go fast – less than 5 minutes.
For the Chinese stir fry sauce to thicken, the pan must be a medium high heat. After you bring the sauce up to a boil, the sauce will start to thicken. Keep stirring because it takes only a few seconds.

Storage and Reheating

Leftovers, if you have any, can be stored in the refrigerator for up to 3 days. We do not recommend freezing this recipe. You can reheat in the microwave on medium heat for 30 seconds to 1 minute or until toasty warm or on the stovetop. Do not over cook. Asian bay scallops stir fry with spring veggies is best fresh - the same day it was prepared.

Nutrition