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Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Scott Phillips

Servings: 2

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.


  • 1/3 cup walnut pieces
  • 2 Tbs. vegetable oil
  • 1/2 large red onion, sliced 1/2-inch-thick
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. soy sauce
  • 2 tsp. hoisin sauce
  • 1/2 tsp. Asian sesame oil
  • 1/2 lb. dry-packed bay scallops, side muscle removed, if desired
  • 2 Tbs. finely chopped fresh ginger
  • 2 Tbs. chopped or sliced fresh cilantro

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 250
  • Fat (g): 29
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 16
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 25
  • Sodium (mg): 1470
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Protein (g): 18


  • Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.
  • Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  • Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.
  • Add the  scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.
  • Stir in the walnuts, sprinkle with the cilantro, and serve.


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Reviews (1 review)

  • user-4069622 | 10/26/2014

    quick, easy and delicious. served it with wild rice and green beans

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