“Scallops with an Asian twist! This dish is great served over a bed of steamed rice.” - by CHRISTYJ
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 303 cal
- 15%
- Fat
- 14.9 g
- 23%
- Carbs
- 9.1 g
- 3%
Based on a 2,000 calorie diet
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