Seafood Stir Fry Recipe


Seafood Stir Fry Recipe

The most important thing about this Stir Fry Recipe is your mise-en-place. The chili garlic sauce can be obtained in most Asian markets and for the dry sherry, just buy one of those small airline bottles. If you don't want to use alcohol, just substitute broth for the sherry.


  • 1/4 cup chicken broth
  • 3 tablespoons chili garlic sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh ginger grated
  • 8 sea scallops about 12 oz.
  • 12 jumbo shrimp peeled and deveined, about 8 oz.
  • 12 Medium Scallops cleaned of muscle
  • 2 tablespoons cornstarch
  • 1/4 cup peanut oil divided
  • 1 small eggplant or Asian eggplant cut into 8 wedges, about 8 oz.
  • 1 cup scallions cut into 1" pieces
  • 1/2 cup fresh cilantro leaves


  • Combine broth, chili garlic sauce, soy sauce, sherry and ginger in a bowl.
  • Dust scallops and shrimp with cornstarch.
  • Heat 2 teaspoons oil in a large saute pan over medium-high heat. Add the eggplant and saute for 3 minutes or until browned, turning once; remove from the pan. Add the remaining 2 tablespoons oil and heat until almost smoking. Place scallops in the pan, sear for 2 minutes on each side, then add the shrimp and stir-fry 3 minutes.
  • Deglaze with broth mixture and cook for 1 minute. Return eggplant to the pan and simmer to reduce and thicken the sauce.
  • Off heat, stir in scallions and cilantro. Serve with steamed rice.

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