Basic Stir-Fried Scallops
If you are using large sea scallops, be sure to pull off the hard muscle on the side and cut the scallops in half after rinsing.
INGREDIENTS | SERVES 3 to 4
- 1 pound scallops
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon minced ginger
- 2 teaspoons soy sauce
- ¼ teaspoon chile paste, or to taste
- ½ teaspoon granulated sugar
- 3 green onions, chopped
Rinse the scallops in cold running water and pat dry with paper towels. Place the scallops in a bowl and toss with the salt and the cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops.
Stir-fry the scallops for 1 minute, then splash with the soy sauce. Stir in the chile paste, sugar, and green onions. Continue stir-frying until the scallops are white but not too firm (total stir-frying time should be 2 to 3 minutes). Serve hot.
