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Article: Stir-fried Peppers with Scallops

Stir-fried Peppers with Scallops

Stir-fried Peppers with Scallops

callops are fragile, sweetly delicate morsels and need very little preparation or cooking time. They embody the virtues of “quick, easy, delicious”. In this recipe, I combine them with nutritious, flavourful, and colourful red and green peppers. The result is a festive looking dish that belies its ease of preparation. Perfect for a family meal or as the centerpiece of dinner party prepared on short notice.


Ideal Wok Pairing: 20cm Wok with Wooden Handle - Small sized, non-stick wok that works well in high temperatures.



1 lb (450g) fresh scallops

8 oz (225g) red peppers, about 2

4 oz (100g) green pepper, about 1

1 1/2 tablespoons oil, preferably groundnut

1 1/2 tablespoons spring onions, coarsely chopped

1 tablespoon garlic, coarsely chopped

2 teaspoons fresh ginger, finely chopped Sauce

1 tablespoon light soy sauce

2 teaspoons yellow bean sauce

2 tablespoons rice wine or dry sherry

1 teaspoon sugar

1 teaspoon sesame oil



  1. Dry the scallops with kitchen paper and set aside. Cut the peppers into 1 in (2.5cm) squares.
  2. Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once.

Pro Tip:

* You can substitute asparagus, courgettes, or mange-tout for the peppers.

* If you like very spicy food, add two fresh chilies to this recipe.

* Variations for this recipe: use mussels or clams instead of scallops.

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