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Kung Pao ScallopsKung Pao Scallops

Kung Pao Scallops

A spicy seafood stir-fry featuring responsibly sourced premium scallops.
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Recipe - WOODBURY (+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

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.