Scallops with an Asian twist! This dish is great served over a bed of steamed rice.
Ingredients
- 1 tablespoon cornstarch
- ¼ cup dry white wine
- 4 tablespoons peanut oil
- 2 green onions, minced
- 1 ½ pounds scallops
- 1 cup clam juice
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon ground ginger
- 1/3 (8 ounce) can sliced water chestnuts
Directions
Step 1
In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
Step 2
In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
Step 3
Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
Step 4
Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
Step 5
Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 304 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 12% |
Cholesterol58mg | 19% |
Sodium698mg | 30% |
Total Carbohydrate9g | 3% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein29g | |
Vitamin C8mg | 38% |
Calcium57mg | 4% |
Iron1mg | 6% |
Potassium697mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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