Scallops a la Peking House

Read Reviews (2)

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

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.

Kitchen-Friendly View

Apr 09, 2009

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

—Matthew Perrett

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!

—BrookElise

4 Ratings

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

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

Nutritional Information

Scallops a la Peking House

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 303
Calories from Fat: 134

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.