Bay Scallop Stir-Fry

Name: Bay Scallop Stir-Fry
Prep time: 15 min
Yield: 4
Ingredients: Coarse salt and ground pepper; 1 cup long-grain white rice; 1/4 cup rice vinegar; 1/4 cup soy sauce; 1 teaspoon toasted sesame oil; 1 1/2 teaspoons cornstarch; 1 tablespoon vegetable oil, such as safflower; 1 red bell pepper (ribs and seeds removed), thinly sliced; 2 bunches scallions, white and green parts separated, cut into 2-inch lengths; 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths; 2 teaspoons minced peeled fresh ginger; 1 pound bay scallops, patted dry

Bay Scallop Stir-Fry was pinched from <a href="https://www.marthastewart.com/336508/bay-scallop-stir-fry" target="_blank" rel="noopener">www.marthastewart.com.</a>

"Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger...."

INGREDIENTS

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Coarse salt and ground pepper

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1 cup long-grain white rice

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1/4 cup rice vinegar

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1/4 cup soy sauce

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1 teaspoon toasted sesame oil

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1 1/2 teaspoons cornstarch

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1 tablespoon vegetable oil, such as safflower

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1 red bell pepper (ribs and seeds removed), thinly sliced

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2 bunches scallions, white and green parts separated, cut into 2-inch lengths

•

2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths

•

2 teaspoons minced peeled fresh ginger

•

1 pound bay scallops, patted dry

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