SCALLOPS A LA PEKING HOUSE

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Scallops a la Peking House image

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

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

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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