"Sweet Heat Bay Scallop Stir-Fry is a complete experience. It’s a dance of flavors and textures, where sweetness meets heat, creating a culinary symphony that’s sure to resonate with every lover of adventurous food."
Sweet Heat Bay Scallop Stir-Fry
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound patted dry with paper towels and sitting at room temperature for about 30 minutes bay scallops
- 1 large julienned carrot
- 1 medium thinly sliced red onion
- 1 medium thinly sliced red bell pepper
- 2 cloves minced garlic
- 4 sliced diagonally green onions
- 12 ounces noodles (udon or rice)
- 1/4 cup fish sauce
- 2 tablespoons sesame oil
- 2 tablespoons chili sauce
- 1 tablespoon sriracha
- 1 tablespoon vegetable oil
Method
Step 1
Pat the scallops dry. Toss with 1 tablespoon of sesame oil and 1 tablespoon of fish sauce. Set aside.
Step 2
In a small bowl, mix together the remaining fish sauce and sesame oil, chili sauce, sriracha, and brown sugar. Stir until the sugar dissolves completely. Taste and adjust the spice or sweetness level if necessary. Set aside.
Step 3
Cook the noodles according to the package instructions until al dente. Drain and set aside. Rinse with cold water and toss with a bit of sesame oil to prevent sticking if not using immediately.
Step 4
In a large cast iron skillet or wok, heat the vegetable oil over medium-high heat. Add the carrots, onions, and red bell peppers. Stir-fry for 2-3 minutes until they begin to soften.
Step 5
Add the minced garlic. Stir-fry for 1 minute until it becomes fragrant.
Step 6
Add the bay scallops, ensuring they are not overcrowded (you may need to add them in batches). Stir-fry the scallops for 2-3 minutes or until they are opaque and slightly golden.
Step 7
Add the cooked noodles and toss gently, making sure the noodles combine well with the veggies and scallops.
Step 8
Pour the sauce mixture and most of the green onions into the skillet. Toss everything well to ensure the sauce evenly coats the ingredients.
Step 9
Transfer the stir-fry to serving plates. Garnish with the remaining green parts of the sliced green onions and sriracha.