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Ginger Sesame Scallops Stir Fry

Ginger Sesame Scallops Stir Fry

Mary Ellen Bartley

Everybody loves stir fry, especially when the sweet delicacy of scallops mingles with the flavorful mystique of Asia.


Serves: 8


Total Time: 45 min


  • 1 pound sea scallops
  • 5 tablespoons peanut oil, divided use
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy or tamari sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fermented black beans, optional
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1-1/2 cups fine julienne carrots
  • 2 cups sliced shiitake mushrooms caps
  • 4 cups finely sliced bok choy or Savoy cabbage
  • 2 packages lo mein noodles, cooked and drained
  • 1/2 cup thinly sliced scallions, cut on the bias
  • 2 tablespoons toasted sesame seeds


1. Pull the muscle tabs from the scallops. Blot dry and set aside.

2. Combine 3 tablespoons of the peanut oil, the rice vinegar, soy sauce, ginger, sesame oil, fermented beans (if using), garlic, honey, lemon juice, salt and pepper in a bowl and whisk until blended.

3. Add the scallops and toss until evenly coated. Cover and marinate in the refrigerator at least 2 and up to 24 hours.

4. Heat a large wok or sauté pan over high heat.

5. Add the remaining 2 tablespoons peanut oil. When the oil is very hot, add the carrots and mushrooms and stir fry for 1 minute.

6. Add the cabbage and stir fry until the cabbage is wilted, 3-4 minutes.

7. Add the scallops and their marinade to the vegetable mixture and stir-fry until the scallops are opaque and just cooked through, 3-4 minutes.

8. Serve the noodles on a heated platter or plates topped with the scallops and vegetables.

9. Sprinkle with the scallions and toasted sesame seeds.