Scallops a la Peking House

Cooking Recipes Catalogue

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

INGREDIENTS (for 4 servings):


  • 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.