Food & Cooking Recipes Ingredients Seafood Recipes Bay Scallop Stir-Fry 3.1 (35) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 25 mins Servings: 4 Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. Ingredients Coarse salt and ground pepper 1 cup long-grain white rice ¼ cup rice vinegar ¼ cup soy sauce 1 teaspoon toasted sesame oil 1 ½ teaspoons cornstarch 1 tablespoon vegetable oil, such as safflower 1 red bell pepper (ribs and seeds removed), thinly sliced 2 bunches scallions, white and green parts separated, cut into 2-inch lengths 2 carrots, halved lengthwise, or quartered if large, and cut into 1 ½-inch lengths 2 teaspoons minced peeled fresh ginger 1 pound bay scallops, patted dry Directions In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside. In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice. Cook's Notes After adding sauce to skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients, plus there'll be no pasty taste. Originally appeared: Everyday Food, July/August 2008 Rate It PRINT