Sizzling Scallops in a Long Handle Wok
Experience the vibrant flavors of Sizzling Scallops Stir-Fry, where perfectly seared scallops meet a colorful medley of fresh vegetables in a long handle wok. This easy yet sumptuous dish is drizzled with a savory hoisin sauce and is sure to impress at your next gathering. Enjoy a taste of the sea in just minutes with this high-energy stir-fry!
ingredients
- ½ stick butter (4 tablespoons), divided
- Splash chili oil
- 24 large scallops, patted dry
- Sea salt
- Freshly ground black pepper
- 2 teaspoons peanut oil
- ½ sweet onion, diced
- 2 red bell peppers, diced
- 2 teaspoons hoisin sauce, thinned with 1 teaspoon water
steps
- 1.
Preheat your long handle wok over a live-fire until hot enough that a drop of water sizzles on contact.
- 2.
Melt 1 to 2 tablespoons of butter with a splash of chili oil in the wok.
- 3.
Sear the scallops in batches, placing them in a single layer without overcrowding, for about 1 minute until golden.
- 4.
Flip scallops and sear the other side for another minute, seasoning with sea salt and pepper.
- 5.
Transfer the cooked scallops to a plate covered with foil to keep warm and repeat until all scallops are cooked.
- 6.
In the same wok, add 2 teaspoons of peanut oil over high heat.
- 7.
Once sizzling, toss in the diced onion and peppers, stir-frying for 2 to 3 minutes until softened.
- 8.
Add the thinned hoisin sauce, mixing well to coat the vegetables.
- 9.
Return the seared scallops to the wok, gently tossing with the vegetable mix.
- 10.
Remove from heat and serve immediately for a sizzling and flavorful dish.
