Scallops a la Peking House Recipe - Allrecipes.com
  • READY IN 35 mins

Scallops a la Peking House

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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 More Reviews

Apr 09, 2009

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

 
Sep 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!

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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