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Sea Scallop Stir-Fry

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}

Ingredients

Scale
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 23 cloves garlic, pressed
  • 12 tablespoons fresh ginger, grated or pressed
  • 23 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.