Kung Pao Scallops Recipe

Name: Kung Pao Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 2 tablespoons chili sauce (preferably Sriracha); 1 tablespoon white wine vinegar; 1 teaspoon white wine vinegar; 2 teaspoons sugar; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons canola oil; 8 whole dried red chili pods; 2 cloves garlic, minced; 3 green onions, sliced into 1 1/2 inch pieces; 1/2 teaspoon crushed red pepper flakes; 1 1/2 lbs scallops (the small ones); 1 tablespoon peanuts; 1 teaspoon green onion, sliced, for garnish

Servings: persons

2 tablespoons soy sauce
2 tablespoons chili sauce (preferably Sriracha)
1 tablespoon white wine vinegar
1 teaspoon white wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons canola oil
8 whole dried red chili pods
2 cloves garlic, minced
3 green onions, sliced into 1 1/2 inch pieces
1/2 teaspoon crushed red pepper flakes
1 1/2 lbs scallops (the small ones)
1 tablespoon peanuts
1 teaspoon green onion, sliced, for garnish

1
For the sauce: In a small bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In a separate small bowl, mix together the water and the cornstarch; set aside.
2
In a wok, turn the heat onto high and add the oil, when the wok is smoking hot, add the dried chili pods to toast (they are done when they turn dark).
3
Add the garlic and onion, stir for 3 seconds, then add the scallops (note: make sure the scallops have been thawed and thoroughly drained in a colander before adding them to the wok).
4
Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons chili sauce (preferably Sriracha), 1 tablespoon white wine vinegar, 1 teaspoon white wine vinegar, and more.

Yes, Kung Pao Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Scallops

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