I've made kung pao chicken and kung pao shrimp before, so why not kung pao scallops? My version is always on the saucy side so I can mix the whole shebang with steamed white rice. And, I usually omit peanuts cuz I just don't like that crunchy distraction from the overall eating experience.
2 lbs. sea scallops, rinsed & patted dry with paper towels
2 tbsp. cornstarch
2 tsp. rice wine
Sauce:
4 tbsp. black vinegar
4 tbsp. rice wine
6 tbsp. soy sauce
3 tbsp. sugar
2 tbsp. cornstarch
4 tsp. sesame oil
1 1/2 cups water
3 tbsp. vegetable oil
1/2 cup whole dried red chiles (Japanese, Chinese or Chile de Arbol)
2 jalapeños, seeded and sliced (optional)
1/2 small red onion, chopped
8 cloves garlic, minced
5-6 scallions, chopped
2 tbsp. chopped cilantro
Chopped fresh cilantro for garnish
1. Rinse the scallops with water and blot dry with paper towels. Add 2 tsp. rice wine and 2 tbsp. cornstarch, stir to combine, and set aside.
2. Combine the sauce ingredients together in a measuring cup or bowl; set aside.
3. Heat 3 tbsp. oil in a wok or large saute pan over high heat. Saute the scallops in 2 batches, about 3-4 minutes per side until browned but not completely cooked through (don't overcrowd the pan or the scallops will steam instead of browning). Remove to a plate and set aside; cook the second batch the same way, remove and set aside.
4. Add 1 tbsp. oil to the same pan. Add the dried red chiles, onions, and sliced jalapeños (if using) over medium high heat and stir-fry for 1-2 minutes until fragrant and the onions are translucent. Stir in the garlic, half of the scallions and half of the chopped cilantro. Stir fry another 30 seconds to cook through.
5. Add the scallops to the pan, stir, and add the sauce and the remaining scallions and cilantro. Bring to a boil until the sauce has thickened.
6. Pour onto a serving platter and serve with steamed white rice on the side.
2 lbs. sea scallops, rinsed & patted dry with paper towels
2 tbsp. cornstarch
2 tsp. rice wine
Sauce:
4 tbsp. black vinegar
4 tbsp. rice wine
6 tbsp. soy sauce
3 tbsp. sugar
2 tbsp. cornstarch
4 tsp. sesame oil
1 1/2 cups water
3 tbsp. vegetable oil
1/2 cup whole dried red chiles (Japanese, Chinese or Chile de Arbol)
2 jalapeños, seeded and sliced (optional)
1/2 small red onion, chopped
8 cloves garlic, minced
5-6 scallions, chopped
2 tbsp. chopped cilantro
Chopped fresh cilantro for garnish
1. Rinse the scallops with water and blot dry with paper towels. Add 2 tsp. rice wine and 2 tbsp. cornstarch, stir to combine, and set aside.
2. Combine the sauce ingredients together in a measuring cup or bowl; set aside.
3. Heat 3 tbsp. oil in a wok or large saute pan over high heat. Saute the scallops in 2 batches, about 3-4 minutes per side until browned but not completely cooked through (don't overcrowd the pan or the scallops will steam instead of browning). Remove to a plate and set aside; cook the second batch the same way, remove and set aside.
4. Add 1 tbsp. oil to the same pan. Add the dried red chiles, onions, and sliced jalapeños (if using) over medium high heat and stir-fry for 1-2 minutes until fragrant and the onions are translucent. Stir in the garlic, half of the scallions and half of the chopped cilantro. Stir fry another 30 seconds to cook through.
5. Add the scallops to the pan, stir, and add the sauce and the remaining scallions and cilantro. Bring to a boil until the sauce has thickened.
6. Pour onto a serving platter and serve with steamed white rice on the side.
Rinse the sea scallops and blot dry with paper towels.
Add cornstarch and rice wine
Combine sauce ingredients together.
Dried chiles, chopped onion, chopped cilantro, chopped scallions, minced garlic.
Heat 3 tbsp. oil in a large skillet or wok and saute the scallops in two batches, about 3-4 minutes per side, until lightly browned and partially cooked through. Remove and set aside.
Add another tablespoon of oil to the pan and saute the dried chiles, chopped onions, and sliced jalapeños (if using) over medium-high heat, 1-2 minutes.
Add the garlic, half of the scallions and cilantro.
Stir in the reserved scallops.
Add the sauce and bring to a boil.
Stir in the remaining scallions and cilantro.
Plate and serve with steamed white rice on the side.
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