Capsaicin Free Gluten Free Garlic-Ginger Scallops Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
4.6(14)
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Learn more →Ingredients
4 servings
- 1 ½ lb large sea scallops, side muscle removed, patted dry
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup snap peas, trimmed
For the sauce
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
- 2
Pat the scallops thoroughly dry with paper towels, then season both flat sides with the salt and pepper. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.
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