scallops-a-la-peking-house

Scallops a la Peking House

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
CHRISTYJ
Recipe by  CHRISTYJ

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (2)

Rate This Recipe
Matthew Perrett
8

Matthew Perrett

Great! I added some veggies and served over red rice.

BrookElise
8

BrookElise

This is by far one of the best scallop recipes I have ever tried. It was so easy to do and taste great!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 29.2 g
  • 58%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Tarragon Lover's Scallops

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