Scallops a la Peking House

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 304 Calories

Ingredients

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

Recipe Instructions

Step 1

In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.

Step 2

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.

Step 3

Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

Step 4

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.

Step 5

Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.