Island-Hopped Scallop and Fennel Stir-Fry
Tender scallops stir-fried with crisp fennel and spring onions in a light ginger-soy glaze, inspired by island-hopping flavors from the Isles of Scilly. This asian-inspired stir fry ready in about 20 minutes pairs large, patted dry fresh scallops, small, thinly sliced fennel bulb, sliced on the diagonal spring onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large, patted dry fresh scallops
- 1 small, thinly sliced fennel bulb
- 3, sliced on the diagonal spring onions
- 1 tbsp finely grated fresh ginger
- 2 cloves minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/4 tsp (optional) red chili flakes
- 2 tbsp chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 fresh scallops (patted dry) and sear for 2 minutes on each side until golden and just cooked through. Remove scallops and set aside.
- Step 2: In the same wok, add 1 tbsp sesame oil, then toss in 1 small thinly sliced fennel bulb, 3 sliced spring onions, 1 tbsp finely grated fresh ginger, and 2 minced garlic cloves. Stir-fry for 3-4 minutes until fennel softens but retains some crunch.
- Step 3: Return the scallops to the wok and add 3 tbsp soy sauce, 1/2 tsp black pepper, and optional 1/4 tsp red chili flakes. Toss everything together for 1-2 minutes until scallops are coated and heated through.
- Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro. Serve immediately over steamed jasmine rice or on its own for a bright island-inspired dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Island-Hopped Scallop and Fennel Stir-Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Island-Hopped Scallop and Fennel Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely grated fresh ginger from drying out.
Can I substitute ingredients in Island-Hopped Scallop and Fennel Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Island-Hopped Scallop and Fennel Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Island-Hopped Scallop and Fennel Stir-Fry?
Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
