Scallops in Szechwan Spicy Sauce Recipe

Name: Scallops in Szechwan Spicy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peanut oil; 3/4 pound scallops halved; 1 x red pepper flakes; 2 tablespoons soy sauce, light; 1 pinch sugar; 1/2 tablespoon rice vinegar; 1 tablespoon sherry dry; 2 tablespoons peanut oil; 1/2 teaspoon ginger grated; 2 cloves garlic chopped; 6 each scallions, spring or green onions cut up

Servings: persons

4 cups peanut oil
3/4 pound scallops halved
1 x red pepper flakes
2 tablespoons soy sauce, light
1 pinch sugar
1/2 tablespoon rice vinegar
1 tablespoon sherry dry
2 tablespoons peanut oil
1/2 teaspoon ginger grated
2 cloves garlic chopped
6 each scallions, spring or green onions cut up

1
Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes.
2
Drain and set aside.
3
Mix the ingredients for the sauce and set aside.
4
Heat a wok and add the oil, ginger, and garlic and chow for a moment.
5
Add the green onions and the scallops.
6
Toss for a few seconds and add the sauce mixture.
7
Stir fry until all is hot and serve immediately.

1575

kcal

Calories

121

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 11 ingredients. The key ingredients include: 4 cups peanut oil, 3/4 pound scallops halved, 1 x red pepper flakes, 2 tablespoons soy sauce, light, and more.

Yes, Scallops in Szechwan Spicy 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.

Scallops in Szechwan Spicy Sauce

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