Hoisin-glazed scallops

Total Time
29 min
18 min
11 min
Aside from the sweet flavor and luxurious texture of scallops, another big plus is that they don’t take long to cook, just five minutes tops. That cooking efficiency helps this Asian-inspired one-bowl meal get on the table in under 30 minutes. Make sure you pick up the larger sea scallops and not the smaller bay scallops. When cooking the scallops, heat the pan first. It’s ready when a drop of water sizzles, and the first scallop you add to the pan should sizzle too. If it doesn’t, let the pan heat some more before adding the rest in a single layer. Give the scallops space, about an inch, in the pan and work in batches if need be.


Hoisin sauce



2 tsp


3 Tbsp

Peanut oil

1 Tbsp, or canola oil

Uncooked scallops

1 pound(s), sea, about 16 to 18

Fresh ginger

2 tsp, fresh, peeled and grated


2 clove(s), minced

Canned mixed vegetables (corn, lima beans, green beans, peas, carrots)

12 oz, fresh (broccoli, snow peas, baby carrots)

Canned water chestnuts

8 oz, drained


3 medium, chopped

Cooked long grain brown rice

2 cup(s), hot


  1. Combine the hoisin sauce, honey, and water in a small bowl, set aside.
  2. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the scallops and stir-fry until just opaque in the center, about 5 minutes. Transfer the scallops to a plate and set aside.
  3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the vegetables and water chestnuts; stir-fry until the vegetables are crisp-tender, 2–3 minutes. Add the hoisin sauce mixture and cook, stirring constantly, about 1 minute. Add the scallops and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve with the rice. Yields 1 cup scallop and vegetable mixture and 1⁄2 cup rice per serving.