CantoneseEasy 15 min serves 2 Gluten-free

Ginger Scallion Scallops

Name: Ginger Scallion Scallops
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh sea scallops; ginger, julienned; scallions, cut into 2-inch lengths; Shaoxing wine; neutral oil; salt

姜葱炒扇贝 · jiāng cōng chǎo shàn bèi

家庭快手版 · Home version: Quick wok-fried scallops with ginger and scallion—a Cantonese classic that highlights the scallop's natural sweetness.

This is one of the most fundamental Cantonese seafood preparations. The ginger and scallion are there to enhance, not mask, the scallop's natural sweetness.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood

Ingredients

fresh sea scallops鲜扇贝🛒 local400 g
ginger, julienned生姜，切丝🛒 local20 g
scallions, cut into 2-inch lengths大葱，切2英寸段🛒 local3 stalks
Shaoxing wine绍兴酒🏮 asian1 tbsp (15 ml)
neutral oil食用油🛒 local2 tbsp (30 ml)
salt盐🛒 local1/2 tsp

fresh sea scallops: Remove the small white adductor muscle if present

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Pat scallops dry with paper towels. Season lightly with salt. Heat wok over high heat until smoking.
锅要够热
🔍 Look for High heat
Visual: 锅面热气蒸腾Wok surface shimmers with heat
You know it's right when: 水滴入锅立即滋滋蒸发A drop of water sizzles and evaporates instantly
2Add oil and swirl to coat. Add scallops in a single layer—don't overcrowd. Sear undisturbed for 1 minute.
不要翻动
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 扇贝底部呈金黄色Bottom of scallop turns golden
You know it's right when: 扇贝轻易脱离锅底Scallop releases easily from wok
3Flip scallops. Add ginger julienne and scallion whites. Stir-fry for 30 seconds.
快速翻动
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 姜片释放香气Ginger releases aroma
You know it's right when: 香气锐利清新Aroma is sharp and fresh
4Add Shaoxing wine around the edge of the wok. Toss everything together for 20 seconds.
锅边淋酒激发香气
🔍 Look for High heat 20 秒 · 20 seconds
Visual: 酒接触热锅滋滋作响Wine sizzles and deglazes the wok
You know it's right when: 酒精味散尽，留下鲜香Alcohol aroma dissipates, leaving savory scent
5Add scallion greens, toss once more, and serve immediately.
葱绿最后放保持翠绿

Tips

· Scallops must be very dry before searing—pat them thoroughly.
· High heat is essential; low heat will steam the scallops instead of searing them.
· Don't overcook—1-2 minutes per side is enough for plump scallops.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library