Stir Fried Scallops and Cashew

    35 minutes

    A simple dish for scallop lovers. Scallops are blanched and then added to a stir fry with carrots, capsicum, corn and cashews in a oyster sauce. Served with rice garnished with pine nuts.

    5 people made this

    Serves: 3 

    • 8 scallops, halved horizontally
    • salt and pepper, to taste
    • 125g carrots, diced
    • 1 tablespoon oil
    • 1 tablespoon diced garlic
    • 2 slices fresh ginger
    • 1 onion, sliced
    • 1/4 teaspoon salt
    • 1 green capsicum, diced
    • 8 baby corn, diced
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon salt
    • 1 teaspoon caster sugar
    • 2 teaspoons cornflour, mixed with 2 tablespoons water
    • 1 teaspoon shaoxing wine
    • roasted cashews, as needed
    • pine nuts, for garnish

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Season the scallops with salt and pepper. Let sit for 15 minutes.
    2. Blanch the carrots in boiling water for 2 minutes. Add the scallops and blanch for 2 minutes. Drain and set aside.
    3. Heat a large frying pan with oil over high heat. Saute the garlic and ginger until fragrant; 2-3 minutes.
    4. Stir in the onion and salt then cook until soft; 3-4 minutes.
    5. Add the green capsicum, baby corn, scallops and carrots and mix well.
    6. Stir in the oyster sauce, sesame oil, salt, caster sugar, cornflour slurry and shaoxing wine. Heat for 1-2 minutes.
    7. Stir in the cashews and scatter over pine nuts before serving.


    Shaoxing wine can be purchased in Asian speciality shops. Alternatively, you can substitute in sherry.

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