Spicy Scallop Stir-Fry

Serve this Spicy Scallop Stir-Fry recipe over rice for a fancy addition to your weeknight dinner rotation. It's super quick and delicious.


4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 450
Caloriesfromfat 9 %
Fat 4.6 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1.6 g
Protein 35.1 g
Carbohydrate 63 g
Fiber 0.0 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 511 mg
Calcium 0.0 mg


1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon sugar
Vegetable cooking spray
2 teaspoons sesame oil, divided
2 tablespoons peeled, minced gingerroot
1 teaspoon dried crushed red pepper
2 cloves garlic, minced
1 (9-ounce) package frozen Sugar Snap peas, thawed
1 large sweet red pepper, cut into 1/2-inch pieces
1 1/2 pounds sea scallops
4 cups cooked long-grain rice (cooked without salt or fat)
Green onion strips (optional)


Combine first 6 ingredients; stir well. Set aside.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot, crushed red pepper, and garlic; stir-fry 1 minute. Add peas and sweet red pepper; stir-fry 3 minutes. Remove vegetable mixture from wok; set aside. Wipe wok dry with a paper towel.

Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add scallops; stir-fry 3 minutes or until scallops are opaque. Add chicken broth mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetable mixture to wok; cook, stirring constantly, until mixture is thoroughly heated. Serve over rice. Garnish with green onion strips, if desired.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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