Beef& Scallop Saute

This is cooking at wok speed. Beef and sea scallops hit screaming-hot peanut oil with garlic, and the whole thing is done in about 60 seconds. Ginger, white pepper, red pepper flakes, and sliced scallions go in for the final 20 to 30 seconds. That’s it.

The combination of beef and scallops in the same dish is a surf-and-turf approach that works because both proteins cook at similar speeds when cut thin and seared over intense heat. The scallops stay sweet and barely set, the beef stays pink at the center, and the garlic-ginger-scallion base ties them together.

Peanut oil is the right choice for the high heat this recipe demands. It has a higher smoke point than most cooking oils, so it can handle the near-smoking temperatures a wok needs to sear properly.

Chef Tips

• Get the oil truly smoking hot before anything goes in the wok. If it’s not hot enough, the beef and scallops will steam and turn gray instead of searing.
• Pat the scallops dry before they hit the oil. Wet scallops sputter and lower the pan temperature.
• Have everything prepped and within arm’s reach before you start. At 60 seconds total cook time, you don’t have time to hunt for ingredients.
• Don’t overcrowd the wok. If needed, sear the beef first, remove it, sear the scallops, then combine everything at the end.

Variations

• Sesame finish: Drizzle sesame oil and sprinkle toasted sesame seeds over the finished dish for a nutty accent.
• With vegetables: Add snap peas or thinly sliced bell peppers in the last 30 seconds for more color and crunch.