Sixi Scallop authentic Chinese seafood dish

Sixi Scallop authentic Chinese seafood dish

sixi scallop recipe

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.

Credit: All photos were taken by Chris at:


Sixi Scallop authentic Chinese seafood dish

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 4 people



  • 400 g scallops
  • 1 medium carrot washed and peeled. Cut into slightly thick slices
  • 1 red pepper cut into 2cm diamond shapes
  • 1 yellow pepper cut into 2cm diamond shapes
  • 200 g mange tout
  • 1 clove garlic chop finely
  • 1 slice ginger chop finely
  • 1/2 chili cut into thin slices
  • 1/2 cup stock


  • 2 tsp salt
  • 2 tbsp potato starch 1 tbsp potato or corn flour starch mixed with 2 tbsp cold water, mixed evenly

Marinade for scallops

  • 1/4 tsp salt
  • 1/2 tsp white pepper powder
  • 1 tbsp rice wine


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