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Kung Pao ScallopsKung Pao Scallops
Kung Pao Scallops
Kung Pao Scallops
A spicy seafood stir-fry featuring responsibly sourced premium scallops.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Kung Pao Scallops
Kung Pao Scallops
0
Servings4
Cook Time10 Minutes
Ingredients
3 tablespoons chicken broth
2 tablespoons dry sherry, divided
2 tablespoons cornstarch, divided
1 tablespoon less sodium soy sauce
2 teaspoons sugar
2 pounds Fresh Wild Caught Sea Scallops, tendons removed
1/2 teaspoon Kosher salt
1/8 teaspoon ground white pepper
2 tablespoons peanut oil
3-4 dried red chiles, split in half lengthwise, seeds removed
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
4 green onions, diagonally sliced 1 1/2-inches long
1/2 cup peanuts
Directions
  1. In small bowl, combine chicken broth, 1 tablespoon sherry, soy sauce, 1 tablespoon cornstarch and sugar; mix well. Set aside.
  2. Drain scallops very well and place in large bowl. Combine remaining 1 tablespoon sherry and 1 tablespoon cornstarch, salt and pepper; toss with scallops. Set aside.
  3. In large skillet, heat oil over high heat; add the chiles and stir-fry until they begin to darken (about 1 minute).
  4. Add garlic and ginger; continue stir-frying for 30 seconds.
  5. Add red peppers and green onions; continue stir-frying for 1-2 minutes.
  6. Add scallop mixture; stir frequently, but not constantly until scallops are just opaque (about 3-4 minutes).
  7. Add chicken broth mixture to the scallops; stirring until sauce thickens (about 1 minute). Add peanuts and stir to coat. Serve immediately.
0 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
3 tablespoons chicken broth
L&B Organic Chicken Broth
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
2 tablespoons dry sherry, divided
Taylor Dry Sherry
Age restricted item
Taylor Dry Sherry, 750 Millilitre
$9.99$0.01/ml
2 tablespoons cornstarch, divided
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
1 tablespoon less sodium soy sauce
San-J Less Sodium Tamari Brewed Soy Sauce
San-J Less Sodium Tamari Brewed Soy Sauce, 10 Ounce
$7.29$0.73/oz
2 teaspoons sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
2 pounds Fresh Wild Caught Sea Scallops, tendons removed
Fresh Wild Caught Sea Scallops 20-30 CT
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
$44.99/lb$44.99/lb
1/2 teaspoon Kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
1/8 teaspoon ground white pepper
L&B Ground White Pepper
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
2 tablespoons peanut oil
Our Family Peanut Oil
Our Family Peanut Oil, 1 Gallon
$26.99$26.99/gal
3-4 dried red chiles, split in half lengthwise, seeds removed
Goodness Gardens Dried Serrano Chile Peppers
Goodness Gardens Dried Serrano Chile Peppers, 0.75 Ounce
$7.49$9.99/oz
1 tablespoon minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 1/2 teaspoons minced fresh ginger
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
4 green onions, diagonally sliced 1 1/2-inches long
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
1/2 cup peanuts
Planters Dry Roasted Unsalted Peanuts
Planters Dry Roasted Unsalted Peanuts, 16 Ounce
2/$6 Huge Deal
$3.00 was $4.79$0.19/oz

Directions

  1. In small bowl, combine chicken broth, 1 tablespoon sherry, soy sauce, 1 tablespoon cornstarch and sugar; mix well. Set aside.
  2. Drain scallops very well and place in large bowl. Combine remaining 1 tablespoon sherry and 1 tablespoon cornstarch, salt and pepper; toss with scallops. Set aside.
  3. In large skillet, heat oil over high heat; add the chiles and stir-fry until they begin to darken (about 1 minute).
  4. Add garlic and ginger; continue stir-frying for 30 seconds.
  5. Add red peppers and green onions; continue stir-frying for 1-2 minutes.
  6. Add scallop mixture; stir frequently, but not constantly until scallops are just opaque (about 3-4 minutes).
  7. Add chicken broth mixture to the scallops; stirring until sauce thickens (about 1 minute). Add peanuts and stir to coat. Serve immediately.