Name: Sea Scallop Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 cup olive oil; 1/4 teaspoon sea salt; 2-3 cloves garlic, pressed; 1-2 tablespoons fresh ginger, grated or pressed; 2-3 tablespoons coconut aminos; 2 cans water chestnuts, drained and sliced in half; 1 pound scallops, fresh or thawed and dried; 1 bunch 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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Sea Scallop Stir-Fry is restaurant-style quality right in your very own kitchen! Made with bok choy, fresh garlic and ginger, coconut aminos, 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}

Sea Scallops, water chestnuts, and bok choy in a white porcelain bowl with silverware and a gray napkin.

Just like our Salmon Pepper Stir-Fry, Sea Scallop Stir-Fry was supposed to be a slow cooker recipe, too. But I couldn’t bog down the bok choy, scallops, and green onions in a vegetable broth bath. Much as I love vegetable broth (it’s actually one of my favorite broths EVER), this time I hankered for the sizzle only a stir-fry could offer.

So here we are, Spiriteds, fresh from the stir-fry pan, awaiting each tangy, buttery bite. And I AM HERE FOR IT. K-Hubs and I promptly downed every last bite of this vivacious recipe. And then we added sea scallops to our next grocery list because our tastebuds refuse to go too long without another satisfying bite.

If you are new to bok choy, coconut aminos, or water chestnuts, then this is the recipe to try. Bok choy boasts a grassy, earthy flavor that, admittedly, when it’s raw, I don’t love. But 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 absorb all the delicious flavors and, honestly, bring the whole recipe together. Friends, 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 scallops and water chestnuts in a large sauté pan.

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. Place the scallops on a paper towel-lined dish prior to cooking to absorb excess water.
Bok choy. This grassy-flavored green takes on a deep, savory flavor once it’s cooked. The key is to not over-cook 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 use equal amounts, or more ginger than garlic for a sweeter flavor.
Coconut aminos. This soy-free soy sauce is sweet and decadent in this meal.
Water chestnuts. These babies add bulk to the recipe without overpowering it. AND they soak up the delicious garlic, ginger, and coconut aminos. Don’t skip them, whatever you do.
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.

Sea Scallops, water chestnuts, tomatoes, and bok choy in a large sauté pan.

HOW TO MAKE SEA SCALLOP STIR-FRY:

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.

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. Sauté them for 3-5 minutes, or until the water chestnuts absorb the olive oil-coconut aminos mixture. They’ll turn an amber color when done.
Push the water chestnuts 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. Next stir everything back together in the pan and add the bok choy. Cook for no more than 1-2 minutes and then stir in the green onions.
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.

Fresh bok choy on a white cutting board.

LEAFY GREENS OPTIONS:

If you don’t want to use book chop, then try the following instead!

Kale – Broken into pieces with center stem removed
Collard greens – Roughly chopped with center stem removed
Swiss chard – Sliced into small pieces with center stem removed (of the leafy greens listed here, this green is thinnest and most prone to sogginess when prepared in a sauté or stir-fry – keep a close eye on it to prevent wilting and reduce the cook time, if necessary)

GET YOUR STIR-FRY ON!!!

If you are looking for more stir-fry options, then you’ll love these recipes!

Spiriteds, I hope this recipe finds you well. Take care and stay safe. I’m glad you’re here. ❤️

Sea Scallop Stir-Fry

Print Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Stir-Fry
Diet: Gluten Free

Ingredients

Scale

1/4 cup olive oil
1/4 teaspoon sea salt
2–3 cloves garlic, pressed
1–2 tablespoons fresh ginger, grated or pressed
2–3 tablespoons coconut aminos
2 cans water chestnuts, drained and sliced in half
1 pound scallops, fresh or thawed and dried
1 bunch 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

Instructions

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. Sauté them for 3-5 minutes, or until the water chestnuts absorb the olive oil-coconut aminos mixture. They’ll turn an amber color when done.
Push the water chestnuts 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. Next stir everything back together in the pan and add the bok choy. Cook for no more than 1-2 minutes and then stir in the green onions.
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.
For best results, place the sea scallops on a paper towel-lined or napkin-lined plate to absorb excess water, if needed. This will prevent the stir-fry from becoming soggy.

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