Garlic Scallops Stir Fry Recipe

How to make it

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• Rinse the scallops under running water and pat dry. (If using sea scallops, cut them in half or quarters as desired).
• Cut the stem off the red bell pepper and remove the seeds in the middle.
• Cut in half, and then cut into chunks.
• Peel and finely chop the garlic.
• Cut the green onion into 1-inch pieces.
• In a small bowl, combine the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar.
• Set aside.
• Heat a wok over medium-high to high heat.
• Add the oil to the heated wok.
• When the oil is hot, add half the garlic cloves.
• Stir-fry until the garlic is aromatic and begins to brown.
• Remove with a slotted spoon and reserve.
• Add the scallops into the wok, laying them out flat.
• Stir-fry for about 2 minutes, taking care not to overcook the scallops. Remove from the wok and drain in a colander.
• Wipe out the pan.
• Add 1 tablespoon oil to the wok.
• When the oil is hot, add the remaining garlic and the green onion. Stir-fry for 10 seconds and add the red bell pepper.
• Stir-fry for 1 minute, moving the vegetables around and splashing with a small amount of chicken broth, rice wine or water if needed.
• Add the reserved garlic and the sauce into the wok.
• Bring to a boil and add the scallops.
• Turn down the heat and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
• Stir the scallops occasionally. (If planning to use the cornstarch water thickener, prepare it while the scallops are simmering).
• Give the cornstarch/water mixture a quick re-stir and add it into the middle of the wok, stirring quickly to thicken.
• Mix with the other ingredients.
• Garnish the scallops with the chopped cilantro if desired.
• Serve over rice or with noodles.