Gluten Free Garlic-Ginger Scallops Stir-Fry
Tender, golden-seared scallops tossed with crisp broccoli, snap peas, and red bell pepper in a punchy garlic-ginger sauce — this stir-fry is the kind of weeknight dinner that feels way more impressive than the effort involved. The key move is patting those scallops completely dry before they hit the pan, which gives you that deep, caramelized crust that makes the whole dish sing. The sauce comes together with tamari instead of regular soy sauce, so there's no gluten sneaking in through that classic shortcut ingredient that trips up so many otherwise simple stir-fry recipes. Rice vinegar, honey, and a touch of sesame oil round it out into something savory, slightly sweet, and just a little tangy. A cornstarch slurry thickens everything beautifully so the sauce clings to every vegetable and scallop rather than pooling at the bottom of the pan. Serve it over rice with a scatter of green onions and sesame seeds and you've got four servings of something genuinely restaurant-worthy. It's fast, it's fresh, and it checks every box without any compromise on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 oil 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!