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Glazed Scallops With Spinach and Peppers

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“This is a delicious Sea Scallop Recipe with Rainbow Peppers and Spinach. Reduce the Chili Flakes to just a pinch if you want to reduce the heat. Serve over noodles or rice.”

Ingredients Nutrition

  • 1 small green pepper
  • 1 small red pepper
  • 1 small yellow pepper
  • 1 tablespoon cornstarch
  • 14 cup soy sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon sesame oil
  • 1 12 lbs large scallops
  • 1 teaspoon vegetable oil
  • 2 tablespoons rice wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely grated
  • 12 teaspoon hot red chili pepper flakes
  • 7 cups Baby Spinach


  1. Core and seed peppers. Slice into 1/2-inch strips.
  2. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
  3. Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
  4. Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
  5. Stir in spinach just until wilted, about 1 minute.

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