Large sea scallops add luxury and flavor to a quick stir-fry.

MCT Bonnie Trafelet

When sea scallops are on sale, it’s an opportunity to enjoy their velvety texture and delicious flavor. They cook quickly, too, and their mild flavor pairs nicely with a variety of ingredients.

Here we’re putting them in a stir-fry that creates a sauce with vermouth, soy and hoisin sauce (the latter is sold in the Asian aisles of most supermarkets).

Any kind of noodle — rice noodles or even spaghetti or vermicelli — could replace the rice. And if you have peanut or sesame oil in the pantry, substitute 1 tablespoon of either for half of the vegetable oil for additional flavor.

Beverage: A crisp Riesling or Sauvignon Blanc would work here. Cranberry juice mixed with seltzer also would be nice.

Tips: Have cooked rice ready when you need it. Take home leftovers when you’re dining at an Asian restaurant and freeze them. Tiny bay scallops are cheaper and could substitute for the sea scallops. So could shrimp.

SCALLOP STIR-FRY1

SCALLOP STIR-FRY

1/4 cup vermouth, mirin or white wine

2 tablespoons each: low-sodium soy sauce, hoisin sauce

2 tablespoons vegetable oil

1 (16-ounce) package frozen sea scallops, thawed, patted dry

1/2 teaspoon salt

Freshly ground pepper

1 each, thinly sliced: large onion, large jalapeño, large bell pepper

1 cup sliced mushrooms

1 (8-ounce) can sliced water chestnuts, drained

1/2 cup uncooked instant or microwaveable rice, prepared according to package directions

1/4 cup each, optional: chopped peanuts, chopped cilantro

Combine the vermouth, soy sauce and hoisin sauce in a small bowl; set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat; season scallops with salt and pepper to taste. Add scallops to pan in a single layer; cook, turning halfway through, until cooked through, about 5 minutes. Remove scallops from pan.

Add remaining tablespoon of oil to pan; add the onion and jalapeño. Stir-fry until onion softens, about 3 minutes. Add the bell pepper, mushrooms and half of the soy-hoisin sauce; stir-fry until pepper softens, about 3 minutes.

Stir in the reserved scallops, water chestnuts and remaining sauce. Stir-fry until ingredients have warmed through, about 1 minute. Divide rice among four plates; top with scallop mixture. Pass the peanuts and cilantro at the table.

Serves 4.

Nutrition information: Per serving: 288 calories, 27 percent of calories from fat, 8.6 grams fat, 0.7 g saturated fat, 38 milligrams cholesterol, 30 g carbohydrates, 23 g protein, 807 mg sodium, 3.3 g fiber.