Ginger Sesame Stir-fried Scallops with Lo Mein Noodles

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Contributed by Catsrecipes Y-Group

  • Serves 8



  1. Pull the muscle tabs from the scallops.
  2. Blot them dry and set aside.
  3. Combine 3 tablespoons of the peanut oil, the rice vinegar, soy sauce, ginger, sesame oil, fermented beans (if using), garlic, honey, lemon juice, salt and pepper in a bowl and whisk until blended.
  4. Add the scallops and toss until evenly coated.
  5. Cover and marinate in the refrigerator at least 2 and up to 24 hours.
  6. Heat a large wok or sauté pan over high heat.
  7. Add the remaining 2 tablespoons peanut oil.
  8. When the oil is very hot, add the carrots and mushrooms and stir fry for 1 minute.
  9. Add the cabbage and stir fry until the cabbage is wilted, 3 to 4 minutes.
  10. Add the scallops and their marinade to the vegetable mixture and stir-fry until the scallops are opaque and just cooked through, 3 to 4 minutes.
  11. Serve the noodles on a heated platter or plates topped with the scallops and vegetables.
  12. Sprinkle with the scallions and toasted sesame seeds.