Scallops In Szechwan Sauce Recipe

Name: Scallops In Szechwan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHELLFISH; 2 pounds sea scallops; 8 10 inch wooden skewers soaked in water 30 minutes and drained; oil for greasing grill; SZECHWAN SAUCE; 1 1 inch ginger, peeled and quartered; 4 large garlic cloves, quartered; 2 green onions, cut into pieces; 2 T vegetable oil; 1/2 tsp crushed red pepper; 3 T sugar; 5 tsp soy sauce; 3 T catsup; 2 T dry white wine; 1 tsp white vinegar; 1 tsp sesame oil

Servings: persons

SHELLFISH
2 pounds sea scallops
8 10 inch wooden skewers soaked in water 30 minutes and drained
oil for greasing grill
SZECHWAN SAUCE
1 1 inch ginger, peeled and quartered
4 large garlic cloves, quartered
2 green onions, cut into pieces
2 T vegetable oil
1/2 tsp crushed red pepper
3 T sugar
5 tsp soy sauce
3 T catsup
2 T dry white wine
1 tsp white vinegar
1 tsp sesame oil

1
Marinage scallops: Place scallops in large plastic bag set in bowl. Pour marinade over. Secure with a twister seal and turn to make sure that ll surfaces of scallops touch marinade. Let sit at room temp 1 hour, turning occasionally.
2
Fifteen minutes before scallops are ready to be cooked, combine ginger, garlic, and green onion pieces in food processor container and coarsely chop
3
Thread drained scallops on skewers.
4
Prepare Sauce: Heat vegetable oil in heavy bottomed skillet or work. Then saute chopped ginger, garlic, and green onions for about 1 minute.
5
Meanwhile, combine red pepper, sugar, soy sauce, catsup, wine, vinegar, and sesame oil. Stir into onion mixture, simmer 1 more minute.
6
Grill Scallops: Place scallops on prepared grill and cook about 2 to 3 minutes on each side or until scallops have lost their translucency.

936

kcal

Calories

Fat

117

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 16 ingredients. The key ingredients include: SHELLFISH, 2 pounds sea scallops, 8 10 inch wooden skewers soaked in water 30 minutes and drained, oil for greasing grill, and more.

Yes, Scallops In Szechwan 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 Szechwan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions