Scallops a la Peking House

4.0
(5)
3 Reviews
2 Photos

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

Submitted by CHRISTYJ
Updated on June 8, 2018
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

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

  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.

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

  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.

  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.

Nutrition Facts (per serving)

304 Calories
15g Fat
9g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 304
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 12%
Cholesterol 58mg 19%
Sodium 698mg 30%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 29g 58%
Vitamin C 8mg 8%
Calcium 57mg 4%
Iron 1mg 6%
Potassium 697mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.