Every year, we prepare this meal for our Christmas open house.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 304 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 698 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
4.22.18 We know that we also eat with our eyes and, visually, this dish was not appealing, simply anemic looking, unfortunately. Taste was pretty good, but I think this would greatly benefit from the addition of some snow peas or some thinly-sliced red bell pepper, anything to give it a pop of color. Followed the recipe except for using fresh ginger root (just because I had it on hand) instead of ginger powder. I used small bay scallops instead of large sea scallops and served over basmati rice. Certainly was super easy to make, and I’m going to give it one more try adding some additional vibrant/colorful veggies.
Great! I added some veggies and served over red rice.
This is by far one of the best scallop recipes I have ever tried. It was so easy to do and taste great!