Total Time
Prep 15 mins
Cook 15 mins

Posting for zwt 2006 (Asian region). I love Scallops and can't wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication.

Ingredients Nutrition


  1. Rinse the scallops under running water and pat dry.
  2. In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
  3. In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
  4. Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
  5. Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
  6. Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
  7. Stir in the remainder of the green onion and garnish with the chopped cilantro.
  8. Serve over rice.
Most Helpful

Made this recipe for Valentines Day. It looked beautiful..very nice presentation. Unfortunately, we found it a little bland. Sorry to submit a negative review, but that's how we felt about it.

PugMomma February 16, 2010

I made this recipe tonight. From what I saw in the ingredients, it sounded good. I didn't have the Oyster sauce, so instead I used rice vingar and I used the 2 Tbls of sherry, just to make sure the liquid measurements were right. I also forgot to add the sugar and the recipe was still awesome. When I make it again, I will probably leave out the sugar. Very easy to make; little time involved! Thanks JanetC-KY--Great recipe!

Chef Sharee511 July 17, 2009

Excellent recipe - I had unexpected company arrive- didn't have enough scallops so I defrosted some prawns and added them- Perfect! I used Sherry for the sauce and it was delicious. I was lucky to find large wild Canadian scallops - we rarely see them any more. Thanks JanetC-KY this is a repeat recipe

Bergy July 01, 2008