Sizzling Sichuan Scallops Recipe

Name: Sizzling Sichuan Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound scallops; 1/4 cup chicken broth; 2 tablespoons soy sauce, tamari; 1 tablespoon rice wine; 1 tablespoon brown sugar; 1 teaspoon cornstarch; 3 tablespoons peanut oil; 1/2 teaspoon salt; 2 teaspoons ginger minced; 2 each scallions, spring or green onions; 1 each cucumbers peeled; 1 tablespoon red wine vinegar; 1 teaspoon sesame oil

Servings: persons

1 pound scallops
1/4 cup chicken broth
2 tablespoons soy sauce, tamari
1 tablespoon rice wine
1 tablespoon brown sugar
1 teaspoon cornstarch
3 tablespoons peanut oil
1/2 teaspoon salt
2 teaspoons ginger minced
2 each scallions, spring or green onions
1 each cucumbers peeled
1 tablespoon red wine vinegar
1 teaspoon sesame oil

1
PAT DRY THE SCALLOPS.
2
In a bowl, toss scallops with the marinade; set aside for 30 minutes.
3
In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside.
4
Preheat the wok over medium-high heat.
5
Add 2 tablespoons of the oil and half the salt.
6
Add dry scallops to the hot oil, stir-fry for about 1 minute.
7
When the scallops begin to feel firm to the touch, remove from the wok; set aside.
8
Reheat the wok.
9
Add 1 tablespoon oil.
10
Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds.
11
Turn heat to high; toss in cucumbers.
12
Stir-fry for 30 seconds.
13
Add the sauce mixture and stir quickly to thicken.
14
Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
15
Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven.
16
Sprinkle a few drops of water to test the heat.
17
It should bubble and sizzle.
18
Put a heatproof trivet on the dining table.
19
Carefully place the hot sizzling platter on top of the trivet.
20
As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle.
21
Serve hot.

163

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 pound scallops, 1/4 cup chicken broth, 2 tablespoons soy sauce, tamari, 1 tablespoon rice wine, and more.

Yes, Sizzling Sichuan 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.

That's it — enjoy your meal!

Sizzling Sichuan Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions