Scallop Stir Fry Recipe
This scallop stir fry recipe features perfectly seared sea scallops served over soba noodles tossed in a savoury-sweet soy, sesame, and orange glaze. Featured on Fish the Dish, this Asian-inspired dish combines crisp vegetables, umami-rich sauce, and tender seafood for a fast yet elegant noodle bowl.
The Inspiration
Stir fry dishes are a cornerstone of Asian cooking, known for their speed, high-heat technique, and ability to preserve the freshness and texture of ingredients. They are designed to balance protein, vegetables, and sauce in a single cohesive dish, making them both practical and deeply flavourful.
This recipe elevates the traditional stir fry by pairing delicate sea scallops with bold, aromatic ingredients like ginger, garlic, soy sauce, and sesame oil. The addition of orange juice introduces a bright citrus note that cuts through the richness of the sauce and enhances the natural sweetness of the scallops.
On Fish the Dish, Spencer Watts often builds dishes around balance—combining sweetness, acidity, salt, and umami in a way that feels both bold and approachable. This stir fry reflects that philosophy by layering flavours and textures in a way that keeps every bite dynamic and satisfying.
Ingredients
- 16 sea scallops (size U10)
- 3 tablespoons (45ml) canola oil
- 1 cup (240ml) of red bell peppers, sliced
- 1 cup (240ml) of snap peas, sliced
- 1 cup (240ml) of broccoli florets
- 2 tablespoons (30ml) of ginger, peeled and grated
- 2 shallots, sliced
- 3 cloves garlic, chopped
- ¼ cup (60ml) sesame oil
- 3 tablespoons (45ml) of honey
- ½ cup (120ml) of soy sauce
- ½ cup (120ml) of orange juice
- 4 cups (1L) pre-cooked Asian soba noodles (egg noodles)
- Salt, to taste
Method
- In a large wok, heat oil over medium-high heat.
- Pat scallops dry, season with salt and place in hot oil flat side down.
- Cook for 2-3 minutes without moving them, until you see a nice golden crust start forming.
- Flip and cook for 2-minutes.
- Remove from heat and place over a paper towel to drain excess liquid.
- In the same wok, add peppers, snap peas and broccoli.
- Cook for 2-3 minutes.
- Add ginger, garlic and shallots.
- Cook for 1-2 minutes.
- Add sesame oil, honey, soy sauce and orange juice.
- Bring to a boil and simmer for 3-4 minutes for the sauce to reduce.
- Toss in pre-cooked soba noodles, and stir well.
- Cook for 2-3 minutes.
- Remove from the heat, and serve hot.
- Split into 4 bowls, with 4 scallops on top.
Serving Suggestions
This scallop stir fry is best served as a complete meal in a bowl, making it ideal for quick dinners, elegant weeknight cooking, or light entertaining. The combination of noodles, vegetables, and scallops creates a balanced dish that requires minimal additional sides.
For extra freshness, serve with a light cucumber salad or pickled vegetables to complement the rich umami sauce. A squeeze of fresh lime or a sprinkle of sesame seeds can also enhance brightness and texture.
This dish pairs well with crisp white wines such as Riesling or Sauvignon Blanc, or light sparkling beverages that help balance the sweetness of the honey and orange glaze. For non-alcoholic options, iced green tea or citrus-infused sparkling water works beautifully.
Final Thoughts
This scallop stir fry recipe is a vibrant, flavour-packed dish that brings together the best elements of Asian-inspired cooking—high heat, bold sauces, and perfectly balanced textures. The golden-seared scallops add luxury, while the noodles and vegetables create a satisfying, complete meal.
What makes this dish stand out is its harmony of flavours: sweet honey, salty soy, aromatic ginger, and bright orange all working together to enhance the natural sweetness of the scallops. Every bite is layered, fresh, and deeply satisfying.
On Fish the Dish, this recipe reflects the idea that fast cooking doesn’t have to sacrifice depth or elegance. With the right technique and ingredient balance, a simple stir fry can become a restaurant-quality experience at home.