Name: Pioneer Woman Spicy Stir Fry with Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb large sea scallops, patted dry; 2 tbsp vegetable oil; 1 large red bell pepper, sliced; 1 medium zucchini, sliced into half moons; 3 green onions, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce; 1 tbsp chili garlic sauce; 1 tbsp brown sugar; 1/2 cup chicken broth; 1 tbsp cornstarch

This tender, savory Pioneer Woman Spicy Stir Fry with Scallops is made with jumbo scallops, fresh ginger, and chili paste, ready in 25 minutes. The rich brown sauce clings to the perfectly seared seafood and crisp vegetables. I love serving this on busy weeknights when I crave something fresh and fast.

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Why You Will Love This Pioneer Woman Spicy Stir Fry with Scallops Recipe:

Elevated Weeknight Luxury: Scallops often feel like a “fancy restaurant only” ingredient, but this recipe proves they are incredibly easy to master at home for a high-end dinner feel.
The Perfect Sear: Using the stir-fry method at high heat ensures you get that gorgeous, golden-brown crust on the scallops while keeping the centers tender and buttery.
Customizable Heat: The “spicy” element—usually from red chili flakes or a sriracha-infused sauce—is easily adjustable, letting you dial the fire up or down to suit your palate.
Lightning Fast Prep: Scallops cook in just 2 to 3 minutes, making this one of the quickest meals in your repertoire for those nights when you’re short on time but big on hunger.
Vibrant Texture Contrast: The combination of snappy, tender-crisp vegetables (like snow peas or bell peppers) and the soft, succulent scallops creates a satisfying “mouthfeel” in every bite.
Balanced “Umami” Sauce: The glaze hits all the right notes—salty soy, sweet honey or brown sugar, and a punch of ginger—perfectly coating the seafood without overpowering its delicate flavor.
Health-Conscious & High Protein: It’s a nutrient-dense powerhouse that’s low in fat but high in lean protein and essential minerals, making it a “feel-good” comfort meal.
One-Pan Cleanup: Like any great stir-fry, everything happens in one wok or large skillet, so you can spend less time at the sink and more time enjoying your culinary masterpiece.

Pioneer Woman Spicy Stir Fry with Scallops Ingredients

For the Stir Fry

1 lb large sea scallops, patted dry
2 tbsp vegetable oil
1 large red bell pepper, sliced
1 medium zucchini, sliced into half moons
3 green onions, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For the Sauce

3 tbsp soy sauce
1 tbsp chili garlic sauce
1 tbsp brown sugar
1/2 cup chicken broth
1 tbsp cornstarch

How To Make Pioneer Woman Spicy Stir Fry with Scallops

Prepare the Sauce: Whisk the soy sauce, chili garlic sauce, brown sugar, chicken broth, and cornstarch in a small bowl until smooth.
Sear the Seafood: Heat 1 tablespoon of oil in a large wok over high heat. Sear the scallops for 2 minutes per side until golden, then remove.
Stir Fry Vegetables: Add the remaining oil, bell pepper, and zucchini to the pan, cooking for 4 minutes until slightly softened.
Aromatics: Stir in the garlic, ginger, and green onions, cooking for 30 seconds until fragrant.
Combine and Thicken: Pour in the sauce mixture and let it bubble for 2 minutes until thick. Return the scallops to the pan and toss to coat.

Recipe Tips

Dry completely: Moisture is the enemy of a good sear, so use paper towels to dry the seafood thoroughly.
Prep ahead: Stir frying goes incredibly fast, meaning you need all your ingredients chopped before turning on the stove.
Do not crowd the pan: Cook in batches if your wok is too small, otherwise you will end up steaming instead of searing.

What To Serve With Spicy Stir Fry with Scallops?

To balance the heat and delicate texture of the scallops, serve this stir fry over fluffy jasmine rice or soba noodles, which are excellent for soaking up the spicy sauce. A side of chilled cucumber salad provides a refreshing, cooling contrast to the chili kick. For extra greens, steamed baby bok choy or garlic sautéed snap peas add a satisfying crunch. Finally, a crisp Riesling or cold green tea rounds out the bold, umami flavors perfectly.

How To Store Leftovers Spicy Stir Fry with Scallops?

Store any leftover stir fry in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to avoid making the seafood tough. Freezing is not recommended as the texture will degrade.

How To Reheat Leftovers Spicy Stir Fry with Scallops?

To keep those scallops from turning into rubbery pencil erasers, toss the leftovers into a preheated skillet over medium-high heat with a tiny splash of water or broth to loosen the sauce, stirring for just 2 to 3 minutes until heated through. Alternatively, if you’re using a microwave, set it to 50% power and heat in 30-second intervals while covering the plate with a damp paper towel; this creates a steam pocket that gently warms the delicate seafood without nuking it into a tough, chewy mess.

FAQs

Can I use frozen scallops?

Yes, but thaw them safely overnight in the fridge and pat them extra dry before cooking.

How do I know when they are done?

They should be opaque and firm to the touch, usually taking only 2-3 minutes per side.

Can I make it less spicy?

Reduce or omit the chili garlic sauce to control the heat level entirely.

What other vegetables work well?

Snow peas, broccoli florets, and baby corn are all excellent substitutions for this dish.

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