Sixi Scallop authentic Chinese seafood dish

Happy New Year everyone! Sixi scallops is my first post of 2011. I decided to make a quick, tasty and healthy dish for the first day of the year. Sixi in Chinese means “four happiness” or “four lucky, joy”, which also means a lot of happiness. So, I wish this dish can bring you a lot of luck and joy in 2011.

Recently as well as working none stop in my normal job as usual I’ve been preparing speeches for a Chinese New Year festival in Glasgow which is coming up in February and March. I think this dish is one of the healthiest dishes within Chinese cuisine. A lot of authentic dishes are actually really healthy and absolutely nothing like dishes one buys in the UK. Authentic Chinese dishes contain less meat and a lot more vegetable or soy bean products which are really good for our health.

So, here is the recipe for this Sixi Scallops. I wish all of you have a happy and healthy year and remember to keep visiting my blog during 2011.



400g scallops
1 medium size carrot, washed and peeled. Cut it into slightly thick slices.
1 red pepper, cut it into 2 cm diamond shape
1 yellow pepper, cut into 2cm diamond shape
200g of mange tout
1 clove garlic, chop finely
1 slice ginger, chop finely
½ chilli, cut into thin slice
½ cup stock


2 teaspoon salt
2 tablespoon potato starch or corn flour water (1 tablespoon Potato starch or corn flour water : 2 tablespoon cold water, mix them evenly before pour it into dish)


Marinade for scallop:

¼ teaspoon salt
½ teaspoon white pepper powder
1 tablespoon rice wine



  1. Marinade scallops with rice wine and a couple pinches salt and pepper powder.
  2. Heat a wok with 1 tablespoon oil and stir-fry yellow and red pepper first for 2 minutes.
  3. Add carrot and keep stir-frying for another minute or two.
  4. Add mange tout, garlic ,chilli and ginger. Stir-fry everything for another 2 minutes.
  5. Add scallop, stock and cover the lid and cook for 2 minutes.
  6. Stir in potato starch and water and bring it to boil again. It’s now ready to serve.

Credit: All photos were taken by Chris at:


  1. Liv
    what a great post to start off the new year! Those scallops and veggies are beautiful!! your images are amazing!

    Have a happy new year my friend!

    • Hi Dennis,
      Thank you for your kind comment. I’m really appreciate and hope you have a good year. All the best! :)

  2. Liv, this looks SO good… so fresh and healthy! I really love how you cut the carrots into little flowers. I’d try that but I fear cutting off a finger.
    Happy new year! :) Did you get that apron from anthropologie?

    • Hi Roxan,
      I haven’t bought that apron yet because I’m trying to save some money towards holiday. Flight ticket from UK to Taiwan is really expensive. So, I have to control my budget on shopping. lol

      I know a lot of people use small flower shape ring cutter to cut the vegetable and slice them to the way you like. Maybe you can use that way then you don’t need to worry about your finger. Safety is the most important thing. Take care and all the best. :)

  3. Liv,
    So great to find your blog through Tasty Kitchen. You have a wonderful style of food and photography! Look forward to see what you will be cooking up in 2011. :)

    • Hi Kay,
      Thank you very much for your kind comment. I love your blog style as well. Oh, that tea room you went with your daughter looks so cute and the food there looks so tasty. I wish I can visit there one day. You’re so lucky to have a such beautiful daughter :)

  4. This looks delicious! I just found your blog through Tasty Kitchen. Your pictures are beautiful, and this dish is so colorful. I adore scallops, so I’ll try and work this into my meal plan soon.

    • Hi Jenna, thanks for your comments for both Wuxi Ribs and the Sixi Scallops. I’ve had a few mean comments now and they’re definitely not pleasant but nice comments like yours make everything worthwhile. If you do make these recipes I hope you have fun and would love to see the results.
      Best Wishes

  5. I love how fresh and colorful this dish looks, healthy, too! Congrats on being featured on Tasty Kitchen! (Do you really get nasty comments there? I’m a member, but not active.)

    • Hi Priscilla, thank you for your comment. I haven’t received nasty comments from Tasty Kitchen but I have received nasty comments on my website from elsewhere. They’re unpleasant but I guess a part of blogging.

    • Hi Ashley,
      Thank you for your kind comment. I really appreciate it.



  1. Food photos - […] Chinese Sixi Scallops recipe here […]

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