Stir-Fried Scallops with Mangetout


The delicate scallop is a perfect seafood to prepare in the wok. It requires little cooking to bring out its naturally sweet taste, and the hot wok heats it flawlessly; just enough to cook it without overcooking.

Here I have combined scallops with mangetout, a delectable and toothsome vegetable that complements the scallop’s sweetness.

An easy dish to make, this can easily be a wonderful first course to any meal or a special treat as a main course with rice and another vegetable dish.


  • 2 tablespoons groundnut oil
  • 1 tablespoon finely chopped fresh root ginger
  • 3 tablespoons finely shredded spring onions
  • 450 g (1 lb) scallops, including the corals
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 225 g (8 oz) mangetout, trimmed
  • 2 tablespoons water
  • 2 teaspoons sesame oil


Heat a wok or large frying-pan over a high heat until it is hot. Add 1 tablespoon of oil and, when it is very hot and slightly smoking, add the ginger and spring onions and stir-fry for 10 seconds. Immediately add the scallops and stir-fry them for 1 minute. Then add 1 tablespoon of Shaoxing rice wine or dry sherry, the soy sauce, sugar, salt and pepper. Continue to stir-fry for 2 minutes. Remove the scallops to a bowl together with the sauce and set aside.

Wipe the wok clean and re-heat over a high heat. When it is hot and slightly smoking, add the remaining oil and the mangetout and stir-fry for 10 seconds. Immediately add the remaining Shaoxing rice wine or dry sherry and the water and stir-fry for 2 minutes. Return the scallops to the wok and continue to stir-fry for an additional 2 minutes. Now add the sesame oil and stir-fry for another minute. Serve at once.