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My review
Scallops a la Peking House
682
CHRISTYJ
"Scallops with an Asian twist! This dish is great served over a bed of steamed rice."
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Ingredients
35 m servings 304Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3Most helpful
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Newest
9/22/2008
This is by far one of the best scallop recipes I have ever tried. It was so easy to do and taste great!
4/22/2018
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...