Recipe: Spicy Scallops

Rating: 4.9 stars based on 1094 reviews


  • 350 g (12 oz) queen scallops, fresh or frozen, thawed
  • 2 level tsp (10 ml) Chinese sweet chilli sauce
  • 4 oz (100 g) carrots, scrubbed
  • 3 celery sticks
  • 1 tbsp (15 ml) dry sherry
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) tomato puree (paste)
  • 2 tbsp (30 ml) corn oil
  • 1 tsp (5 ml) grated fresh root ginger
  • 1 tbsp (15 ml) chopped spring onion


  • Mix the scallops with the chilli sauce and set aside.
  • Cut the carrots and celery into thin matchsticks.
  • Mix the sherry, soy sauce and tomato puree with 30 ml (2 tbsp) water.
  • Heat half the oil in a large frying pan or wok.
  • Add the carrot and celery and stir-fry over a high heat for 1 minute.
  • Remove vegetables from pan with a slotted spoon and set aside.
  • Heat the remaining oil in the pan, then add the ginger and spring onion and stir-fry briefly over high heat.
  • Add the scallops and turn them in the oil to seal them on all sides.
  • Lower the heat to medium, add the soy sauce mixture to the pan and stir well.
  • Return the vegetables to the pan and stir well.
  • Stir-fry for 3-4 minutes, until the scallops feel firm.
  • Serve the dish hot.




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