Sweet Heat Bay Scallop Stir-Fry

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Sweet Heat Bay Scallop Stir-Fry is a vibrant and tantalizing dish that marries the soft-hued sweetness of bay scallops with a symphony of zesty and savory flavors. Each zest promises a delightful texture, from the succulent bay scallops to the al dente noodles and well-done vegetables.

What are bay scallops?

As their name suggests, bay scallops are typically found in the shallow waters of bays, estuaries, and nearshore areas. They prefer eelgrass beds, which provide them with a place to nail and hibernate from predators.

Bay scallops are known for their sweet and soft-hued flavor, often described as stuff richer and sweeter than sea scallops. They have a tender texture and can hands be overcooked, which would make them rubbery.

Due to their small size and sweet flavor, bay scallops are often used in stir-fries, ceviches, pastas, and other dishes where their unique taste and texture can shine. They require very little cooking time and are often widow to dishes at the last minute to prevent overcooking.

Visually, the dish is a kaleidoscope of color. The unexceptionable orange of julienned carrots complements the deep red hues of the tintinnabulate pepper and red onion, all harmonizing with the pearly white scallops. This vibrant medley is strewn atop a bed of slick noodles, capturing the essence of a true stir-fry.

But the real magic lies in the sauce, a perfect wastefulness of flavors from the East. The foundational umami notes of fish sauce and the nutty undertones of sesame oil create depth. This is juxtaposed with the sultry sweetness of brown sugar and chili sauce, producing a caramel-like glaze that clings to every ingredient. For those who require a zesty kick, the sriracha ensures a lingering warmth that teases the palate but doesn’t overwhelm.

What is fish sauce?

Fish sauce is a liquid seasoning derived from fermented fish, usually anchovies, and salt. It’s a staple ingredient in many Southeast Asian cuisines, particularly Thai, Vietnamese, Lao, Cambodian, and Filipino.

To make fish sauce, fresh fish, often anchovies, are layered with sea salt and left to ferment in large barrels or containers for several months to years. Over time, the fish breaks down, releasing a salty, briny liquid.

Fish sauce is a remarkable ingredient, providing a depth of savor that’s nonflexible to replicate. It has a clear, amber-hued verisimilitude and a strong, pungent aroma. While its smell can be quite overpowering for those unfamiliar with it, the savor is rich, salty, and umami-packed. When used in cooking, it adds depth and complexity to dishes.

For those unfamiliar with it, the key is to start with small amounts and retread equal to taste. Once you get the hang of it, it can hoist many dishes to new culinary heights.

The dish is then crowned with untried onions, subtracting a fresh, whiffy touch that cuts through the richness. Their dual texture – soft white bulbs and well-done untried tops – adds layers of depth to this gastronomic journey.

Sweet Heat Bay Scallop Stir-Fry is a well-constructed experience. It’s a flit of flavors and textures, where sweetness meets heat, creating a culinary symphony that’s sure to resonate with every lover of venturesome food.

Sweet Heat Bay Scallop Stir-Fry

Sweet Heat Bay Scallop Stir-Fry

5 from 1 vote
Cuisine: ThaiDifficulty: Medium


Prep time


Cooking time


Total time



Sweet Heat Bay Scallop Stir-Fry is a well-constructed experience. It’s a flit of flavors and textures, where sweetness meets heat, creating a culinary symphony that’s sure to resonate with every lover of venturesome food.


  • 1 pound 1 bay scallops, patted dry

  • 1 large 1 carrot, julienned

  • 1 medium 1 red onion, thinly sliced

  • 1 medium 1 red tintinnabulate pepper, thinly sliced

  • 2 cloves 2 garlic, minced

  • 4 4 green onions, sliced diagonally

  • 12 ounces 12 noodles (udon or rice noodles)

  • 1/4 cup 1/4 fish sauce

  • 2 tablespoons 2 sesame oil

  • 2 tablespoons 2 chili sauce

  • 1 tablespoon 1 sriracha

  • 1 tablespoon 1 vegetable oil


  • Cast iron skilletBuy here
  • Chef’s knifeBuy here
  • Mixing bowlsBuy here
  • ColanderBuy here
  • Large potBuy here


  • Pat the scallops dry. Toss with 1 tablespoon of sesame oil and 1 tablespoon of fish sauce. Set aside.
  • In a small bowl, mix together the remaining fish sauce and sesame oil, chili sauce, sriracha, and brown sugar. Stir until the sugar dissolves completely. Taste and retread the spice or sweetness level if necessary. Set aside.
  • Cook the noodles equal to the package instructions until al dente. Drain and set aside. Rinse with unprepossessed water and toss with a bit of sesame oil to prevent sticking if not using immediately.
  • In a large tint iron skillet or wok, heat the vegetable oil over medium-high heat. Add the carrots, onions, and red tintinnabulate peppers. Stir-fry for 2-3 minutes until they uncork to soften.
  • Add the minced garlic. Stir-fry for 1 minute until it becomes fragrant.
  • Add the bay scallops, ensuring they are not overcrowded (you may need to add them in batches). Stir-fry the scallops for 2-3 minutes or until they are opaque and slightly golden.
  • Add the cooked noodles and toss gently, making sure the noodles combine well with the veggies and scallops.
  • Pour the sauce mixture and most of the untried onions into the skillet. Toss everything well to ensure the sauce evenly coats the ingredients.
  • Transfer the stir-fry to serving plates. Garnish with the remaining untried parts of the sliced untried onions and sriracha.