Tom Colicchio | Plant-Based Scallop Stir Fry

Eat the Change


1 pack Mind Blown Plant-Based Dusted 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 saute pan over high heat. Add baby bok choy and mushrooms and saute 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 saute 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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