Scallops in Pepper Sauce Recipe

Name: Scallops in Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; ⅓ cup light stock; 1 lb scallops, shelled and cleaned, roe attached if possible; 12 garlic clove, finely chopped; 3 tablespoons rice wine; 3 tablespoons light soy sauce; 4 tablespoons sweet chili sauce; 1 small piece fresh gingerroot, peeled and chopped; 1 green pepper, thinly sliced; 4 green onions, sliced (or shredded); 1 pinch sugar; salt; pepper; 2 cups hot cooked rice, for serving

Servings: persons

1 tablespoon cornstarch
⅓ cup light stock
1 lb scallops, shelled and cleaned, roe attached if possible
12 garlic clove, finely chopped
3 tablespoons rice wine
3 tablespoons light soy sauce
4 tablespoons sweet chili sauce
1 small piece fresh gingerroot, peeled and chopped
1 green pepper, thinly sliced
4 green onions, sliced (or shredded)
1 pinch sugar
salt
pepper
2 cups hot cooked rice, for serving

1
In a small bowl dissolve cornstarch in the 1/3 cup light stock.
2
Set aside.
3
If the scallops are large, cut in half horizontally.
4
Place scallops in a microwave-safe casserole dish.
5
Add the garlic, wine, soy sauce, sugar, salt, and pepper.
6
Cover the dish and cook in a microwave oven for 10 minutes on MEDIUM.
7
Remove the scallops and keep warm.
8
Add the cornstarch and stock to the hot cooking liquid and stir well.
9
Add the chili sauce and ginger root and cook on MEDIUM for 2-3 minutes, or until thickened.
10
Add the green pepper and onions to the sauce and return the scallops to the dish.
11
Cook 1-2 minutes on HIGH, until the scallops are cooked and the vegetables are still crisp.
12
Serve over rice.

998

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon cornstarch, ⅓ cup light stock, 1 lb scallops, shelled and cleaned, roe attached if possible, 12 garlic clove, finely chopped, and more.

Yes, Scallops in Pepper Sauce 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.

That's it — enjoy your meal!

Scallops in Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions