Tom Colicchio | Plant Based Scallop Stir Fry

Eat the Change


1 pack Mind Blown Scallops
6 tbs vegan butter or cooking oil of choice, divided 
3 to 4 baby bok choy, cut into quarters
1 pint mushrooms, sliced
2 scallions, sliced
2 cloves garlic, minced
1 inch ginger, minced
1 tbs chili crunch, more to taste
1 tbs black vinegar
1 tsp fennel seed
1 tsp ground cardamom
3 sprigs of thyme
Lime juice


    1. Add 3 tbs oil to a wok or large sautè pan over high heat. Add baby bok choy and mushrooms and sautè until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom. Stir fry and mix all together.  
    2. While vegetables are cooking, in a large sautè pan with 3 tbs oil, sear scallops, approximately 1 to 2 minutes per side. Add sprigs of thyme and baste scallops. Remove from heat.  
    3. Gently add the scallops to the vegetables and mix to combine. Season with salt & pepper. Serve topped with a squeeze of lime juice.  
    4. Enjoy!  

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