Rainbow Stir-Fry

This bright, fast seafood stir-fry gets its name from the colors on the plate: seared white scallops, vibrant red bell peppers, and deep green watercress all in one skillet. It looks like a restaurant dish but comes together in about 15 minutes of actual cooking.

The key move is cooking the peppers first over lower heat so they soften and sweeten before the scallops go in. Scallops cook fast, just five minutes, and you want them barely opaque in the center. Overcook them and they turn rubbery. A squeeze of lemon juice right in the pan deglazes the fond and ties everything together with a clean, bright acidity.

Watercress wilts in seconds and adds a peppery bite that plays off the sweet peppers. If you can’t find watercress, fresh spinach works but gives you a milder finish.

Chef Tips

• Pat scallops completely dry before they hit the pan. Surface moisture prevents browning and causes steaming.
• Don’t move the scallops around once placed. Let them sear undisturbed for a golden crust.
• Add the watercress at the very end and toss just until it starts to wilt. It keeps cooking from residual heat.

Variations

• Swap scallops for large shrimp or a mix of shrimp and crabmeat.
• Use yellow and orange bell peppers alongside the red for even more color.
• Toss everything over rice noodles or steamed jasmine rice for a more filling meal.