Stir-fried scallops with zucchini recipe

Neil Perry
Stir-fried scallops with zucchini.
Stir-fried scallops with zucchini. Photo: William Meppem

Chinese-inspired dish featuring shiitake mushrooms, takes the tastebuds on their own adventure.


6 tbsp vegetable oil

10 large sea scallops

2 zucchinis, sliced on an angle ½ cm thick

¼ cup sliced, fresh shiitake mushrooms, stalks removed

1 knob ginger, julienned

2 cloves garlic, finely chopped

3 shallots, cut into 3cm lengths, white and green sections separated

3 tbsp shaoxing wine

1 tsp sea salt

1 tbsp light soy sauce

1 tsp crushed yellow rock sugar

¼ cup fresh chicken stock


1. Heat half the oil in a wok and, when just smoking, add the scallops. Stir-fry for 2 minutes or until almost cooked. Remove and set aside on a plate.

2. Add the zucchini and mushrooms to the wok and stir-fry for 2 minutes, then remove and set aside. Put remaining oil into the wok, then add the ginger, garlic and white shallot slices. Fry until fragrant (1-2 minutes).

3. Return the scallops, the zucchini and mushrooms to the wok with the Shaoxing wine, salt, soy sauce, sugar and stock. Cook for 1 minute to allow the flavours to mingle. 4. Using a slotted spoon, pile all the ingredients, except the sauce, onto a large platter. Bubble the sauce over a high heat until it has reduced and thickened slightly. Add shallot greens, then pour sauce over the dish.

If you like this recipe, try Neil Perry's Chinese-stye braised pork belly