Scallops and Cashew Stir Fry

Scallops and Cashew Stir Fry


4 people made this

About this recipe: A delicious Chinese dish. Scallops are stir-fried with carrots, green pepper and baby sweetcorn, then tossed with roasted cashews and garnished with pine nuts. Serve with freshly cooked rice.

tonytsang Quebec, Canada

Serves: 3 

  • 8 scallops, halved horizontally
  • salt and pepper, to taste
  • 125g carrots, chopped
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 2 slices fresh ginger
  • 1 onion, sliced
  • 1/4 teaspoon salt
  • 1 green pepper, chopped
  • 8 baby sweetcorn, chopped
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 2 teaspoons cornflour, mixed with 2 tablespoons water
  • 1 teaspoon shaoxing wine
  • roasted cashews, as needed
  • pine nuts, for garnish

Prep:20min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:50min 

  1. Season the scallops with salt and pepper. Let sit for 15 minutes.
  2. Blanch the carrots in boiling water for 2 minutes. Add the scallops and blanch for 2 minutes. Drain and set aside.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic and ginger until fragrant, 2-3 minutes.
  4. Stir in the onion and salt, cook until soft, 3-4 minutes. Add the green pepper, baby sweetcorn, scallops and carrots and mix well.
  5. Stir in the oyster sauce, sesame oil, salt, caster sugar, cornflour slurry and shaoxing wine. Heat for 1-2 minutes. Stir in the cashews and scatter over pine nuts before serving.


Shaoxing wine can be purchased in Chinese/Oriental speciality stores. Alternatively, you can substitute in sherry.

See it on my blog

Check out this recipe on my blog

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