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Seared Diver Scallops With Vegetable Stir Fry

Staff Writer
Try this delicious recipe for dinner tonight
Seared Divers Scallops with Vegetable Stir Fry
Robert Rabine

Seared Divers Scallops with Vegetable Stir Fry

Quickly seared scallops develop a beautiful crust like the ones in this vegetable stir fry recipe. 



  • 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.

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.