Sizzling Scallops by General Tao

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins


  • 2 tbsp canola oil
  • 1/2 lb small sea scallops (about 8 scallops)
  • 1/4 tsp each salt and pepper
  • 1/3 to 1/2 lb snow peas
  • 2 green onions, chopped
  • 1 tbsp thin strips lemon zest
  • 2 cloves garlic, minced
  • Pinch sugar
  • 1 sachet (140 mL) Blue Dragon General Tao Stir Fry Sauce
  • Egg noodles (2 nests)
  • Lemon wedges, for garnish


  1. Pat scallops dry with paper towel. Season with salt and pepper. Heat the oil in a wok or large sauté pan set over high heat. Add scallops and sear for 1 to 2 minutes per side or until browned. Transfer to a plate.
  2. Add snow peas, green onions, lemon zest strips, garlic and sugar. Stir fry for 1 to 2 minutes or until tender crisp. Stir in Blue Dragon General Tao Stir Fry Sauce; cook until mixture starts to simmer. Add scallops and any juices on the plate. Cook until scallops are heated through. Do not overcook or scallops will be tough.
  3. Serve over noodles with lemon wedges.