Asian Ginger Scallop Stir Fry Recipe

Name: Asian Ginger Scallop Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons fresh lime juice; 1 tablespoon Shaoxing rice wine; 2 cloves garlic, crushed; 1 pound scallops; 2 tablespoons sesame oil; 1 tablespoon fresh ginger, grated; 2 spring onions, thinly sliced diagonally; 1/2 red bell pepper, diced; 8 ounces mushrooms, sliced; 2 tablespoons soy sauce; black pepper, to taste; 1 tablespoon cornstarch; 2 tablespoons water; steamed white rice

Experience a burst of Asian flavors with this quick and easy scallop stir-fry! Perfect as a romantic dinner for two or a dazzling addition to your next Asian-inspired feast for four. Tender scallops are marinated in a zesty lime and ginger dressing, then expertly wok-tossed with vibrant vegetables for a dish that's both elegant and incredibly satisfying. Get ready for a flavor explosion in just 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 221.1 kcal

Protein 44g

Rating 0.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Ginger Scallop Stir Fry

2 tablespoons fresh lime juice
1 tablespoon Shaoxing rice wine
2 cloves garlic, crushed
1 pound scallops
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
2 spring onions, thinly sliced diagonally
1/2 red bell pepper, diced
8 ounces mushrooms, sliced
2 tablespoons soy sauce
black pepper, to taste
1 tablespoon cornstarch
2 tablespoons water
steamed white rice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asian Ginger Scallop Stir Fry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Asian Ginger Scallop Stir Fry

In a glass or ceramic bowl, combine 1 pound scallops with 2 tablespoons lime juice, 1 tablespoon Shaoxing rice wine, and 2 cloves crushed garlic. Gently toss to coat.
Marinate scallops for 15 minutes (no longer to prevent over-cooking).
While scallops marinate, prepare the vegetables: grate 1 tablespoon of fresh ginger, thinly slice 2 spring onions diagonally, slice 8 ounces of mushrooms, and dice 1/2 red bell pepper.
Heat 2 tablespoons sesame oil in a wok or large skillet over high heat until almost smoking.
Add the ginger, spring onions, mushrooms, and red pepper. Stir-fry for 3 minutes until fragrant and slightly softened.
Add the marinated scallops and their marinade to the wok. Stir-fry for another 3 minutes, until the scallops turn opaque and are cooked through.
Pour in 2 tablespoons soy sauce and stir to combine.
Season with freshly ground black pepper to taste.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Drizzle into the wok and stir constantly for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Serve immediately over steamed white rice. Garnish with extra spring onions (optional).

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

12g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Main Dish Seafood Asian Stove Top Dietary Stir Fry Scallops Shellfish Equipment Number Of Servings Technique