New York Wine & Grape Foundation

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Sea Scallops Stir Fry

This month’s recipes are inspired by the fantastic seafood and duck available on Long Island. Choose Local F.I.S.H. (Fresh. Indigenous. Sustainable. Healthy), an initiative of the Cornell Cooperative Extension Marine Program, provides a Local Seafood Locator tool to help you find fish markets that offer local seafood near you. Long Island duck is available for sale online or talk with your local butcher.

  • Prep Time: 55 min
  • Servings: 6
  • Calories: 230
  • Pair with Albariño, Gewürztraminer, Sparkling Rosé, Sauvignon Blanc, Chenin Blanc, Chardonnay, Seyval

Ingredients

  • 1½ pounds sea scallops (cut in half horizontally, if large)
  • 1 can baby corn
  • ¼ cup sesame seed oil
  • 1 bunch broccoli, fresh, cut in bite-sized pieces
  • 1 teaspoon fresh ginger
  • ½ teaspoon chopped garlic
  • ½ pound snow pea pods
  • soy sauce to taste
close-up image of sea scallops stir fry with rice

Preparation

Heat oil in pan. Stir in garlic and ginger. Add vegetables and soy sauce to taste. Cook over medium heat, stirring, until vegetables are crisp tender. Add scallops and toss until scallops turn snow white. Do not overcook. Serve over white or brown rice.

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