Szechuan Scallops
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
2 people
-
Calories
311 kcal
-
Course
Main Course
-
Cuisine
Chinese
Szechuan Scallops
Report
This Szechuan scallops recipe is one of the best Chinese scallop dishes, with bold flavors—tender, succulent scallops in an addictive, fiery sauce, all ready in under 20 minutes. I’ve included ingredient alternatives so you can enjoy this dish with whatever you have on hand.
Share:
Ingredients
- 7 oz (200g) scallops
- water for boiling
- 2 tablespoons oil
- 2 cloves garlic sliced
- 2 oz (60g) red bell pepper cut into pieces
- 2 oz (60g) yellow pepper cut into pieces
- 2 oz (60g) green pepper cut into pieces
- 5 Shiitake mushrooms sliced
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- 1/2 teaspoon sugar
- 1/2 - 1 tablespoon LAOGANMA Spicy Chili Crisp or more to taste
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Instructions
- Bring a pot of water to a boil. Cook the scallops for 10 seconds, then remove them with a strainer. Drain well and set aside.
- Combine all the Sauce ingredients in a small bowl and mix well.
- Heat a wok or skillet with oil. Add the garlic and stir-fry until aromatic. Add the bell peppers and mushrooms and stir-fry until their aroma is released. Add the scallops, stirring to combine well with the ingredients.
- Add the Sauce mixture and continue to stir-fry the scallops. Once the sauce thickens, turn off the heat. Transfer the scallops to a serving platter. Serve immediately with rice.
Notes
- I always start by bringing a pot of water to a boil and blanching the scallops for just 10 seconds. This quick step helps set their texture and makes sure they cook evenly.
- After blanching, I make sure to drain the scallops thoroughly. This keeps any excess water from messing up the sauce.
- I throw in the bell peppers and mushrooms before adding the scallops. This way, their flavors really come out, and everything cooks perfectly.
- I watch the sauce closely while I stir fry, making sure it thickens just enough to perfectly coat the scallops and veggies.
Nutrition Information
Show Details
Serving
2people
Calories
311kcal
(16%)
Carbohydrates
14g
(5%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
1126mg
(47%)
Potassium
543mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1055IU
(21%)
Vitamin C
112mg
(124%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 311kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 1126mg | 47% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 112mg | 124% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
Other Recipes
You'll Also Love
