Scallops and Cashew Stir Fry

    50 min

    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.


    Quebec, Canada
    6 people made this

    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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