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Serves 4


2 oz. saltless butter, melted
1 onion, thinly sliced
1 large red pepper, deseeded and diced
1 large yellow pepper, deseeded and diced
1 large green pepper, deseeded and diced
1 1/2 lbs. frozen scallops, defrosted
2 tbsp. dry white wine
4 tbsp. half and half cream
1 tsp. black pepper
1 tsp. dark soy sauce
2 tbsp. fresh lemon balm, coarsely chopped
4 cups sliced carrots, bamboo shoots, baby corn cobs, snow peas and diced onions
2 tbsp. peanut oil
1 tbsp. creamed sherry
1/2 tsp. Chinese 5 spice
1 tsp. light soy sauce
1 tsp. black pepper cooked chow mein noodles to serve


Heat butter in a frying pan. Add onion slices and peppers. Fry for 5 minutes until softened. Stir occasionally.

Add scallops. Fry for 8 minutes until golden. Add white wine. Simmer for 2 minutes. Stir in cream and lemon balm. Mix well. Simmer for 4 minutes until starting to thicken. Stir occasionally.

Meanwhile, heat peanut oil in a wok until starting to smoke. Reduce heat by one notch. Add mixed vegetables and stir quickly for 5 minutes until cooked, but tender. Add sherry, Chinese spice, soy sauce and black pepper. Bring to a vigorous boil and cook for 5 minutes or until liquid is almost gone and sauce is thickening fast. Remove from heat. Serve scallops hot on a bed of chow mein noodles with the vegetable stir-fry on the side.