📝 About This Recipe
This elegant Chinese seafood stir-fry celebrates the delicate sweetness of sea scallops, perfectly contrasted by the snap of garden-fresh snow peas. Inspired by Cantonese culinary techniques, the dish utilizes a light, savory glaze that enhances rather than masks the natural ocean flavors. It is a vibrant, restaurant-quality meal that brings a sophisticated balance of textures and colors to your dinner table in minutes.
🥗 Ingredients
Main Ingredients
- 1 lb Large Sea Scallops (tough side muscle removed, patted very dry)
- 8 oz Snow Peas (trimmed and strings removed)
- 1/2 cup Carrot (peeled and sliced into thin rounds or flower shapes)
- 1/2 cup Water Chestnuts (sliced, canned and drained)
- 3 tablespoons Neutral Oil (grapeseed or peanut oil preferred)
Aromatics
- 1 tablespoon Fresh Ginger (peeled and finely julienned)
- 3 cloves Garlic (thinly sliced)
- 3 pieces Green Onions (whites sliced, greens reserved for garnish)
The Stir-Fry Sauce
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 teaspoon Toasted Sesame Oil (for aroma)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Granulated Sugar (to balance the salt)
👨🍳 Instructions
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1
Prepare the scallops by removing the small, tough side muscle if still attached. Pat them extremely dry with paper towels; moisture is the enemy of a good sear.
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2
In a small bowl, whisk together the broth, Shaoxing wine, soy sauce, sesame oil, cornstarch, white pepper, and sugar until the cornstarch is fully dissolved. Set aside.
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3
Trim the ends of the snow peas and pull away the tough string from the side. Slice the carrots and prepare your ginger, garlic, and scallion whites.
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4
Heat 1.5 tablespoons of oil in a large wok or cast-iron skillet over high heat until it just begins to smoke.
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5
Carefully place the scallops in the pan in a single layer. Sear without moving them for 90 seconds to 2 minutes until a deep golden-brown crust forms.
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6
Flip the scallops and cook for only 30-45 seconds on the other side. They should still be slightly translucent in the center. Immediately transfer them to a clean plate.
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7
Wipe out the wok if there are burnt bits, then add the remaining 1.5 tablespoons of oil over medium-high heat.
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8
Add the ginger, garlic, and scallion whites. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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9
Toss in the carrots and water chestnuts. Stir-fry for 1 minute to soften the carrots slightly.
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10
Add the snow peas to the wok. Stir-fry for 1-2 minutes until they turn a vibrant, bright green but remain crisp.
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11
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the center of the wok.
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12
Allow the sauce to bubble and thicken for about 30 seconds until it looks glossy and clear.
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13
Return the scallops and any accumulated juices to the wok. Toss gently for 30 seconds just to coat everything in the glaze and warm the scallops through.
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14
Remove from heat immediately to prevent overcooking the scallops. Garnish with the reserved green onion tops and serve.
💡 Chef's Tips
Always use 'dry' scallops (not treated with phosphates) to ensure they sear rather than steam in the pan. If your scallops are very large, slice them in half horizontally to ensure they cook at the same rate as the vegetables. Don't crowd the pan when searing scallops; cook them in two batches if necessary to maintain high heat. You can substitute snap peas for snow peas if you prefer a crunchier, juicier vegetable texture. Ensure the wok is piping hot before adding ingredients to achieve the 'wok hei' or 'breath of the wok' flavor.
🍽️ Serving Suggestions
Serve immediately over a bed of steamed Jasmine rice to soak up the savory ginger sauce. Pair with a crisp, chilled Riesling or a light Pinot Grigio to complement the seafood's sweetness. Accompany with a side of smashed cucumber salad with chili oil for a refreshing, spicy contrast. For a low-carb option, serve over cauliflower rice or alongside steamed baby bok choy. A pot of hot Jasmine or Oolong tea makes for a traditional and palate-cleansing beverage pairing.