Description
Scallops with an Asian twist! This dish is great served over a bed of steamed rice.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4