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Peking-Style Scallops

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Chinese
Peking-Style Scallops
Ingredients
  • 1 tablespoon cornstarch
  • 1/4 cup dry white wine
  • 4 tablespoons peanut oil
  • 2 green onions, minced
  • 1 1/2 pounds scallops
  • 1 cup clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/3 (8 ounce) can sliced water chestnuts
Instructions
1
Combine cornstarch with 1/4 cup of dry white wine in a small bowl, allowing it to blend seamlessly.
2
Heat peanut oil in a large skillet over medium-high heat until the oil reaches its nearly smoking point.
3
Immediately take the skillet off the heat source and add chopped green onions, stirring gently to distribute them evenly.
4
Return the skillet to its heat source and cook, stirring constantly with a swift motion, until the green onions become tender.
5
Add succulent scallops to the skillet and cook for 1 minute, stirring rapidly to prevent any burning.
6
Pour in a generous amount of clam juice or broth into the skillet, stirring continuously to prevent lumps from forming.
7
Sprinkle a pinch of salt and red pepper or hot sauce to taste, stirring gently to combine.
8
Stir in grated ginger and water chestnuts, blending them harmoniously into the dish.
9
Gradually incorporate the mixture of dissolved cornstarch and white wine, stirring vigorously to prevent lumps.
10
Increase the heat to high and cook the mixture until it reaches a boiling point, resulting in a richly thickened sauce.