Stir-Fried Scallops with Red Pepper, Peas & Baby Co

Name: Stir-Fried Scallops with Red Pepper, Peas & Baby Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth, plus 1 tablespoon; 2 tablespoons soy sauce; 1 tablespoon white wine or dry sherry; 1 teaspoon sugar; 2 teaspoons cornstarch; 1 tablespoon oil; 1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips; 1 small red onion, thinly sliced; 8-10 ears canned baby corn, patted dry; 1 pound scallops (if using sea scallops, cut them in half); 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced, or 1 teaspoon ground ginger; 1/2 cup frozen peas, thawed; Small bowl; Large, heavy frying pan or wok

Servings: persons

1 cup chicken broth, plus 1 tablespoon
2 tablespoons soy sauce
1 tablespoon white wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon oil
1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 small red onion, thinly sliced
8-10 ears canned baby corn, patted dry
1 pound scallops (if using sea scallops, cut them in half)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced, or 1 teaspoon ground ginger
1/2 cup frozen peas, thawed
Small bowl
Large, heavy frying pan or wok

1
To make the sauce, in a small bowl stir together the chicken broth, soy sauce, white wine or sherry, and sugar.
2
If using the ground ginger, add it now and stir it into the sauce.
3
In a small bowl, dissolve the cornstarch in the 1 tablespoon broth and set aside.
4
Place a large, heavy frying pan or wok on high heat and let it get very hot, about 90 seconds.
5
Add the oil, bell pepper, onion, and baby corn, and stir-fry until the pepper softens, about 3 minutes.
6
Add the scallops and stir-fry until they begin to get opaque, 3-4 minutes depending on their size.
7
Add the garlic and fresh ginger (if using) and stir-fry 1 minute more.
8
Add the sauce and the frozen peas.
9
As soon as the sauce starts simmering, add the cornstarch mixture and stir to combine.
10
Continue cooking another minute or so until the sauce begins to thicken and a nice glaze begins to form on the vegetables and scallops.
11
Serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup chicken broth, plus 1 tablespoon, 2 tablespoons soy sauce, 1 tablespoon white wine or dry sherry, 1 teaspoon sugar, and more.

Yes, Stir-Fried Scallops with Red Pepper, Peas & Baby Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Scallops with Red Pepper, Peas & Baby Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions