- 12 large divers or dry-packed sea scallops
- 3 small carrots, washed and peeled
- 3 ribs of celery, washed
- 1 large zucchini, washed
- ½ red bell pepper, washed
- 1 cup sweet chile sauce
- 4 tablepoons peanut oil
Wash scallops and pat dry with paper towels. Set them aside.
Cut the carrots and celery into batons ¼-inch thick by 3-inches long. Trim the zucchini and cut it into 3-inch segments. Stand each segment on its end and trim off the green part of the zucchini, leaving a square of white seedy flesh behind. Cut each zucchini green into ¼-inch batons as well.
Heat a medium non-stick (or well seasoned stainless) skillet to medium hot. Add 2 tablespoons of oil and swirl. Dab each scallop with a paper towel till dry and add them, one by one, to the hot pan and return it to the stove over medium heat.
Heat a wok or large non-stick skillet until hot and add the remaining 2 tablespoons of peanut oil. When the oil is smoking, add the carrots and celery to the wok and swirl. Return it to the stove and cook over a medium flame for about 3 minutes stirring occasionally.
Turn the scallops when brown and then add the zucchini and red pepper to the wok. Stir. Cook for an additional 3 minutes and turn off the flame. Add the sweet chile sauce to the wok and toss to coat the vegetables. Divide the vegetables evenly among 4 hot plates.
Remove the scallops from the pan. Plate attractively with the stir fry and serve.