Sea Scallop Stir-Fry

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Sea Scallop Stir-Fry is restaurant-style quality right in your very own kitchen! Made with bok choy, fresh garlic and ginger, coconut aminos, tomatoes, water chestnuts, green onions, olive oil, and sea salt, this soy-free stir-fry recipe is straight-up date night IN material. Big on flavor, it’s ready in about 35 minutes! {Paleo}

Spiriteds, if you are in the mood to UP YOUR DINNER GAME or you’re in the mood for FANCY DINNER (or is it FANCEIGH?) Options, may I share this Sea Scallop Stir-Fry as but one utterly delicious and toothsome option? Because OMIGOSH it is all things tangy, tasty, and tantalizing.

Like, who are we even what with our coconut aminos and water chestnuts and grape tomatoes and sea scallops? We are in our own little culinary heaven is what we are. And while seafood is on the cha-ching side of the budget, hence the FANCEIGH DINNER designation, sometimes it’s nice to have something on the special-er side of the menu, especially when you can make it at home for less.

But I need to side note here about bok choy. It boasts a grassy, earthy flavor that, admittedly, when it’s raw, I don’t love. However, when it’s sautéed or stir-fried in a pan with oil and sea salt, the flavor changes. The rough flavor and texture turn hearty, buttery, and smooth. The deep green color tells us it’s time to eat up! And don’t even get me started on the water chestnuts. They hold all the delicious flavors together, including the sweet and tangy soy-free coconut aminos. 

Spiriteds, all I can tell you is it’s time to put Sea Scallop Stir-Fry in your recipe tin. Below are the steps to get it sizzlin’ in your own kitchen!

Sea Scallop Stir-Fry ingredients

Here are the ingredients you’ll need to make your own Sea Scallop Stir-Fry!

• Scallops. Fresh or thawed according to package instructions. Before cooking the scallops, remove the rectangular tendons along the sides of the scallops and place the scallops on a paper towel-lined dish to absorb excess water.
• Bok choy. This grassy-flavored green takes on a deep, savory flavor once it’s cooked. Word to the wise: don’t overcook the leaves. A little stir-frying goes a long way.
• Garlic and ginger. These two ingredients add the savory, sweet flavor. And they’re best when fresh. I like my stir-fry more savory than sweet, so I add more garlic than ginger. But you can adjust amounts to match what suits your palate best.
• Coconut aminos. This soy-free soy sauce is sweet and decadent in this meal.
• Grape tomatoes. Halved, sliced, or whole, it’s up to you. For an alternative, use a red bell pepper. Water chestnuts. These babies add bulk to the recipe without overpowering it. AND they soak up the delicious garlic, ginger, and coconut aminos. Whatever you do, don’t skimp on them.
• Green onions. Add them to the stir-fry and cook for a few minutes. Or add them after cooking is done and enjoy them as a garnish.
• Olive oil and sea salt. These are the foundation for the stir-fry. Add as much or as little of each as desired.

Side note: I have made this stir-fry using either olive oil or coconut oil. Regardless of the oil used, decide ahead of time whether you want a dry stir-fry or a moist stir-fry (see the next section) so you know whether to add more or less.

Dry versus moist stir-fry recipes

Spiriteds, I always thought of stir-fry recipes as high-heat, low liquid content, quick turnaround time. And they are that. But it turns out, moist stir-fry recipes are also a thing, marked by more liquid that thickens, even slightly, while it cooks. I learned about this technique reading The Splendid Table’s interview, Stir-frying isn’t the only Chinese cooking technique, between Melissa Clark and Kian Lam Kho. In today’s recipe, I added with more liquid, not from increasing the amount of oil, which is something you can do, but by adding the tomatoes a little earlier in the stir-fry process. By giving the tomatoes more time to cook, the juices also had more time to release and infuse the dish. 

While you don’t have to do this (you can add the tomatoes right at the end, use red peppers, or omit altogether), if you do decide to go for a moist stir-fry, you won’t be disappointed. It is an incredible dish. And if you aim for a dry stir-fry only to end up with a moist stir-fry, then there’s no need to worry, and no need to throw the whole thing out. Enjoy the end result. It turns out, you were onto something, even if you didn’t know it! 

For a dry stir-fry, err on the side of less cooking oil and add the tomatoes or red pepper towards the end of the cook process. For a most stir-fry, add the tomatoes or red peppers earlier in the cooking process, and, if desired, add more cooking oil, as well.

If you are curious about additional Chinese cooking methods, then check out Kian Lam Kho’s book Phoenix Claws and Jade Trees.

How to make Sea Scallop Stir-Fry

1. Rinse and dry the sea scallops. Remove the tendons along the sides. Place the scallops between paper towels to absorb excess moisture and set the aside.
2. In a large sauté pan, cook the olive oil, sea salt, pressed garlic, and grated or pressed ginger over a MEDIUM to HIGH heat for about 1-2 minutes. Then add the coconut aminos and water chestnuts. If creating a moist stir-fry, then add the grape tomatoes at this time. Otherwise add the tomatoes later just before the bok choy in STEP 4. Sauté the ingredients for 3-5 minutes, or until the water chestnuts absorb the olive oil-coconut aminos mixture. The water chestnuts will turn an amber color when done.
3. Push the mixture to one side of the pan and add the sea scallops. Cook for about 3-5 minutes on one side. Then flip each sea scallop over and cook for another 1-2 minutes.
4. Next stir everything back together in the pan, and if creating a dry stir-fry now add the grape tomatoes, followed by the bok choy. Cook for no more than 1-2 minutes. Stir in the green onions and let them warm until they turn a deep green color, about 30 seconds to 1 minute.
5. Remove from heat, sprinkle with sea salt and pepper, and serve. If the bok choy still tastes too grassy for your liking, then add a sprinkle of garlic salt or onion salt (or both!) to your stir-fry. This recipe is best enjoyed right after preparing it.

Side note: Sea Scallop stir-fry isn’t difficult to make. However, for a seamless experience, it’s helpful to have all ingredients ready to go before you get started. And it’s important to keep an eye on the clock. This stir-fry cooks quickly.

Recipe notes

• I use sea scallops in this recipe because they are larger in size, however they also cost more. You can use bay scallops, if you’d like, but please keep in mind they will likely shrink significantly as they cook. You can learn more about sea scallops and bay scallops from NewEngland.com in their Scallops Guide | What’s the Difference Between Sea Scallops and Bay Scallops.  
• If you don’t want to use bok choy, or don’t have any on hand, then try kale, broken into pieces with the center stem removed. You can also try collard greens. Remove the center stem and roughly chop the leaves. Swiss chard is another option. Remove the center stem and slice it into small pieces. Of the three options listed here, Swiss chard is the thinnest leafy green and the most prone to wilting, so keep a close eye on it while it sizzles.
• In place of grape tomatoes, you can also use red pepper. While it will still be watery, red pepper will be less so compared to grape tomatoes. 

Get your stir-fry on!

These stir-fry recipes are delicious ways to enjoy your vegetables. And if, like me, you’re always on the prowl for tasty veggie recipes, then this trio deserves a spot in your recipe tin! 

• Chicken Kale Stir-Fry
• Grain-Free Cauliflower Stir-Fry
• Cauliflower Turmeric Stir-Fry

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here. ❤️

Sea Scallop Stir-Fry

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Sea Scallop Stir-Fry is restaurant-style quality right in your very own kitchen! Made with bok choy, fresh garlic and ginger, coconut aminos, tomatoes, water chestnuts, green onions, olive oil, and sea salt, this soy-free stir-fry recipe is straight-up date night IN material. Big on flavor, it’s ready in about 35 minutes! {Paleo}

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stir-Fry
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 pound scallops, fresh or thawed and dried
• 1/4 cup olive oil
• 1/4 teaspoon sea salt
• 2–3 cloves garlic, pressed
• 1 tablespoon fresh ginger, grated or pressed
• 2–3 tablespoons coconut aminos
• 2 cans water chestnuts, drained and sliced in half
• 1 pink grape tomatoes
• 1 bunch bok choy (or 3–4 bunches baby bok choy), green leaves roughly chopped
• 1/2 cup green onions, thinly sliced
• Sea salt and pepper, to taste
• Sprinkle of garlic salt and/or onion salt, optional

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Instructions

1. Rinse and dry the sea scallops. Remove the tendons along the sides. Place the scallops between paper towels to absorb excess moisture and set the aside.
2. In a large sauté pan, cook the olive oil, sea salt, pressed garlic, and grated or pressed ginger over a MEDIUM to HIGH heat for about 1-2 minutes. Then add the coconut aminos and water chestnuts. If creating a moist stir-fry, then add the grape tomatoes at this time. Otherwise add the tomatoes later just before the bok choy in STEP 4. Sauté the ingredients for 3-5 minutes, or until the water chestnuts absorb the olive oil-coconut aminos mixture. The water chestnuts will turn an amber color when done.
3. Push the mixture to one side of the pan and add the sea scallops. Cook for about 3-5 minutes on one side. Then flip each sea scallop over and cook for another 1-2 minutes.
4. Next stir everything back together in the pan, and if creating a dry stir-fry now add the grape tomatoes, followed by the bok choy. Cook for no more than 1-2 minutes. Stir in the green onions and let them warm until they turn a deep green color, about 30 seconds to 1 minute.
5. Remove from heat, sprinkle with sea salt and pepper, and serve. If the bok choy still tastes too grassy for your liking, then add a sprinkle of garlic salt or onion salt (or both!) to your stir-fry. This recipe is best enjoyed right after preparing it.

Notes

• Keep an eye on the ingredients during the stir-fry process. Each step requires only a few minutes to complete, and the stir-fry can easily go from being under-cooked to over-cooked in a matter of minutes.
• I use sea scallops in this recipe because they are larger in size, however they also cost more. You can use bay scallops, if you’d like, but please keep in mind they will likely shrink significantly as they cook. 
• If you don’t want to use bok choy, or don’t have any on hand, then try kale, collard greens, or Swiss chard.
• In place of grape tomatoes, you can also use red pepper. While it will still be watery, red pepper will be less so compared to grape tomatoes.