Oriental-Style Sea Scallops

This is a stir-fry that leans harder on aromatic spices than most restaurant versions. Ground star anise and coriander season the hot oil alongside garlic, building a warm, almost curry-adjacent base before the scallops and vegetables hit the pan. Those spices, plus five-spice powder (a common substitute), are what give the dish its distinctive flavor signature.

Sea scallops cook fast, less than 5 minutes in the pan, so all the prep happens first. Broccoli and onion go in first, then the scallops join with napa cabbage, snow peas, and shiitake mushrooms. A quick boil in chicken broth, rice vinegar, and soy sauce finishes the cook, and a cornstarch slurry thickens the sauce into a silky glaze.

Traditional stir-fries use sugar for balance; this one uses artificial sweetener to keep things lighter. Regular sugar or honey works just as well if that is more your style. Serve piled over steamed white rice and eat immediately while everything is still hot and crisp.

Kitchen Tips

• Pat scallops very dry before cooking. Wet scallops steam instead of sear and turn rubbery.
• Have all vegetables prepped before heating the wok. Stir-fries cook in minutes and there is no time to chop mid-cook.
• Use a heavy wok or cast-iron pan at high heat. Thin pans lose heat the moment vegetables hit and everything steams.
• Substitute 2 teaspoons of Chinese five-spice for the star anise and coriander for a rounder, more traditional spice profile.
• Skip or reduce the cornstarch if you prefer a thinner sauce that coats rather than glazes.

Variations

• Swap scallops for large shrimp, firm white fish, or cubed chicken breast.
• Use bok choy, Swiss chard, or kale in place of napa cabbage.
• Add a few dashes of chili oil or sambal oelek for heat.