SCALLOPS A LA PEKING HOUSE
Scallops with an Asian twist! This dish is great served over a bed of steamed rice.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
- In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
- Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
- Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
- Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g
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Anne Mereena
[email protected]I love scallops!
Hayden Hatcher
[email protected]This recipe seems easy to follow.
Akram Wahla
[email protected]I'm curious to try this recipe.
Josseline Gonzalez
[email protected]This looks delicious!
Shazad Barcelona
[email protected]I'll give it a try.
Rajendra Bishwokarma
[email protected]Not bad, but not great either.
radha mahara
[email protected]Meh.
Thabo Mabeta
[email protected]This recipe was a disaster! The scallops were tough and the sauce was bland. I won't be making this dish again.
MD Nahid Hasan Limon
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I'll try again and cook the scallops for a shorter amount of time.
Shiba Raj Tamang
[email protected]This recipe was easy to follow and the results were fantastic! The scallops were tender and flavorful, and the sauce was rich and creamy. I will definitely be making this dish again.
De'Ayshia Carter
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always perfectly cooked and the sauce is amazing. I usually serve it with steamed broccoli and jasmine rice.
Liam Du plessis
[email protected]OMG! This recipe is a keeper! The scallops were cooked to perfection and the sauce was absolutely delicious. I served it over jasmine rice, and it was a hit with my family. Highly recommend!
Samar Karki
[email protected]This dish is a delightful fusion of Chinese and French cuisines, resulting in a tantalizing symphony of flavors. The scallops were perfectly seared, with a crispy exterior and a tender, succulent interior. The sauce was a perfect balance of sweet, so