Scallops a la Peking House

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"Scallops with an Asian twist! This dish is great served over a bed of steamed rice."
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35 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 9.4g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.



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

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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