Scallop stir-fry

By Spencer Watts
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  • 16 sea scallops (size U10)
  • 3 tablespoons (45 milliliters) canola oil
  • 1 cup (240 milliliters) of red bell peppers, sliced
  • 1 cup (240 milliliters) of snap peas, sliced
  • 1 cup (240 milliliters) of broccoli florets
  • 2 tablespoons (30 milliliters) of ginger, peeled and grated
  • 2 shallots, sliced
  • 3 cloves garlic, chopped
  • 1/4 cup (60 milliliters) sesame oil
  • 3 tablespoons (45 milliliters) of honey
  • 1/2 cup (120 milliliters) of soy sauce
  • 1/2 cup (120 milliliters) of orange juice
  • 4 cups (1 liter) pre-cooked Asian soba noodles (egg noodles)
  • Salt, to taste


  1. In a large wok, heat oil over medium-high heat.
  2. Pat scallops dry, season with salt and place in hot oil flat side down.
  3. Cook for two to three minutes without moving them, until you see a nice golden crust start forming.
  4. Flip and cook for two minutes.
  5. Remove from heat and place over a paper towel to drain excess liquid.
  6. In the same wok, add peppers, snap peas and broccoli.
  7. Cook for two to three minutes.
  8. Add ginger, garlic and shallots.
  9. Cook for one to two minutes.
  10. Add sesame oil, honey, soy sauce and orange juice.
  11. Bring to a boil and simmer for three to four minutes for the sauce to reduce.
  12. Toss in pre-cooked soba noodles, and stir well.
  13. Cook for two to three minutes.
  14. Remove from the heat, and serve hot.
  15. Split into four bowls, with four scallops on top.

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