Glazed scallops with stir-fried rainbow peppers

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10 min


4 to 6 servings

* PLUS Cooking time: 6 minutes


  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 tbsp cornstarch
  • 1/4 cup soy sauce
  • 2 tsp granulated sugar
  • 1 tsp dark or roasted sesame oil
  • 750 g large sea scallops
  • 1 tsp vegetable oil
  • 2 tbsp rice wine vinegar
  • 3 garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1/2 tsp hot red-chili flakes
  • 284-g bag baby spinach


  • Core and seed peppers. Slice into 1/2-inch (1-cm) strips. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
  • If scallops are very large, slice in half horizontally. Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate. Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute. Stir in spinach just until wilted, about 1 minute. Serve over noodles or rice.

Nutrition (per serving)

  • Calories
  • 155,
  • Protein
  • 21.5 g,
  • Carbohydrates
  • 11.5 g,
  • Fat
  • 2.6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 903 mg.

So simple yet so elegant, juicy scallops are instantly seared, then simmered in a light ginger-soy sauce. Prep the peppers, make the sauce and clean the spinach ahead of time. Then all that’s left to do is a quick stir-fry. Excellent spooned over soft noodles or fragrant coriander rice.

Scallops sometimes have a small square-shaped muscle attached to them. While these are edible, they’re very tough and chewy. Just pull off the muscle and discard before cooking.