Scallops In Szechwan Spicy Sauce

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Servings: 4 Difficulty: Intermediate
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Succulent scallops bathed in a fiery, aromatic Szechwan chili sauce with deep umami flavors.
Scallops in Szechwan Spicy Sauce recipe image
Scallops in Szechwan Spicy Sauce recipe image
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Scallops In Szechwan Spicy Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 2121.6

Description

This vibrant dish features tender, pan-seared scallops coated in a rich and fiery Szechwan spicy sauce. The sauce is built on a foundation of fermented black beans, dried chilies, and garlic, creating a complex balance of heat, saltiness, and savory depth. The sweetness of the scallops contrasts beautifully with the pungent spice, making every bite exciting. It is an elegant yet approachable dish perfect for weeknight dinners that feel special or for impressing guests at a casual dinner party. Serve it over steamed jasmine rice to soak up the delicious, oily sauce. The key is to cook the scallops quickly to maintain their delicate texture while allowing the sauce to reduce slightly for maximum flavor intensity. This recipe brings the bold, home-style taste of Chinese cuisine straight to your table with minimal fuss but maximum impact.

Ingredients

Directions

  1. Pat the scallops dry with paper towels to ensure a good sear and cut them in half horizontally if they are very thick.
  2. Heat a large wok or skillet over high heat and add a small amount of oil, swirling to coat the bottom.
  3. Sear the scallops in a single layer for about 1-2 minutes per side until golden brown and just opaque in the center; remove and set aside.
  4. Reduce heat to medium and add a little more oil if needed, then stir-fry minced garlic, ginger, and dried red chilies for 30 seconds until fragrant.
  5. Add fermented black beans, soy sauce, rice vinegar, sugar, and a splash of water or stock to the wok, stirring to combine.
  6. Bring the sauce to a simmer and let it reduce slightly for 1-2 minutes to thicken.
  7. Return the seared scallops to the wok and toss gently to coat them evenly in the spicy sauce.
  8. Remove from heat immediately and serve hot over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2121.6kcal
% Daily Value *
Total Fat 240.0g370%
Saturated Fat 43.2g216%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list only specified peanut oil for deep-frying, but this enhanced recipe assumes standard Szechwan sauce ingredients (garlic, ginger, chilies, black beans, soy sauce, vinegar, sugar) are available to create a complete dish. Adjust the quantity of dried chilies based on your preferred heat level.

Do not overcook the scallops; they become rubbery if cooked for more than a few minutes. They should be just opaque.

Fermented black beans are essential for the authentic Szechwan flavor profile. If unavailable, substitute with a higher amount of soy sauce and a pinch of five-spice powder, though the taste will differ.

Ensure scallops are dry before searing to prevent steaming instead of browning.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to avoid toughening the scallops further.

Keywords: scallops, szechwan, spicy, chinese, seafood, stir fry, chili, garlic, ginger, soy sauce, black beans, dinner, quick, easy, umami, heat, wok, rice, sauce, asian
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