This recipe was originally adapted from Martin Yan's "Pepper Seared Scallops" from his Chinatown cookbook. If you like Chinese food, this is a definite must-read! I have adjusted some of the quantities and ingredients. Most notably, my recipe does not include XO sauce. As with many Chinese dishes, the prep takes more time than the actual cooking, so be prepared to eat soon after you start cooking. What I love about this dish are the juxtapositions: the sweetness of the scallop with the bite of the pepper, the crunch of the vegetables with the creaminess of the scallop. I was so happy to have a scallop challenge since scallops are such a good sustainable seafood choice! A note about oyster sauce: buy the most expensive one at your store. I like Lee Kum Kee the best.

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