Stir Fried Scallops with Vegetables


I love how easy stir frying can be, everything is cooked in one pan or a wok. Scallops and stir fried vegetables served with rice and topped off with your favorite stir fry sauce makes this a complete meal.




Rinse the scallops.


Using paper towels,

pat the scallops dry.


Season the scallops with

the salt and pepper.


Put the cornstarch in a 2 cup bowl.


Pour the vegetable broth into the

cornstarch and whisk until smooth.


Heat the wok over high heat for

1 minute or until hot. Add the

butter and swirl until melted.


Add the scallops cooking until a

light brown. Try not to let the

scallops touch as they are cooking.

Turn over and brown the other side.

Remove them and place in a

large bowl, set aside.


Reduce heat to medium high and add

the vegetable broth, bamboo shoots,

water chestnuts and snap peas.


Stir fry for a couple of minutes

until the vegetables are hot

and sauce gets thick.


Remove the wok from the heat and

mix in the spicy sauce, I used 1/2

cup of the sauce but I like it spicy.


Add the mixture to the large bowl

with the scallops and toss to combine.


Serve immediately with rice.

Stir Fried Scallops with Vegetables



  • 1 pound sea scallops
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup vegetable broth
  • 1 Tbsp cornstarch
  • 3 Tbsp butter
  • 6 oz. sugar snap peas, partially thawed
  • 8 oz can bamboo shoots
  • 8 oz can water chestnuts
  • 1 cup cooked rice per person
  • stir fry sauce, your favorite


  1. Rinse and drain the scallops. Using a paper towel pat them dry.
  2. Season the scallops with salt and pepper and set aside.
  3. Add the cornstarch to a 2 cup bowl. Add the vegetable broth and whisk until smooth and set aside.
  4. Heat the wok or a large pan over high heat for one minute or until hot.
  5. Add the butter swirling until melted.
  6. Add the scallops and cook until lightly brown. Turn over and brown the other side. Remove from the pan and place in a large bowl.
  7. Reduce heat to medium high. Add the vegetable broth, bamboo shoots, water chestnuts and snap peas.
  8. Stir fry for a couple of minutes or until the sauce is thick and vegetables are hot.
  9. Remove from the heat and add the spicy sauce. I added 1/2 cup but I like it spicy.
  10. Pour the vegetables into the large bowl with the scallops. Toss to combine.
  11. Serve immediately with rice or couscous.


  1. I just love your recipes and the pics are awesome! Sorry have not commented sooner – we just lost our older sister Micky a week before her birthday – totally unexpected – so it has taken me a bit to get back into the swing of things. Thanx for all the yummy food ideas!

    • I am so sorry for your loss! I’m glad you are getting back in the swing of things, that will help. Thank you for your nice comment and I’m glad you are enjoying my recipes. Have a great weekend!

  2. I tend to forget about bamboo shoots. They really do add a lot to an Oriental dish. I should rekindle that staple.

    Virtual hugs,


  3. Hi Diane,

    My husband is the main cook in our house. He tried this recipe and it was absolutely scrumptious! He is going to make it again – with my blessing. It is the perfect recipe for an Australian summer evening: delectable without being overfilling.

    Thank you for adding another fabulous recipe to our household diet!


  4. I neglected to mention (in my first comment) that this dish hits a variety of senses: particularly the visual aspect of the scallops and water chestnuts both being white and of a similar size, yet having such contrasting texture: the water chestnuts are so crunchy and the melt-in-your-mouth scallops are so soft. It adds a lot of pleasure to the eating!

    • OMG I thought that too. I love the crunch as well. The bamboo shoots are the other texture that I love. Thank you so much. It is people like you that make these recipes worth all the work!

  5. I like your devotion to all this cooking and sharing. It’s all clockwork. A happy ritual!

    Thank you, Diane! Congratulations on being Grandma, and wishing you happy holidays and a warm Christmas!

  6. You’re killing me, Diane! This looks fabulous. I’m a scallop girl! And it’s good for your cholesterol. Right? Lie to me if it’s not! Thanks for the delicious recipe! Can’t wait to try this one! Hugs, C

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