Szechuan Scallops

This Szechuan Scallop dish delivers a vibrant burst of flavor with every bite. Fresh sweet scallops are quickly seared and then simmered in a rich, spicy sauce made with tomato juice, soy sauce, and dry sherry. The blend of ground ginger, hot red pepper flakes, and fresh aromatics creates a complex heat that is both warming and satisfying. Bell peppers and onions add a pleasant crunch and sweetness that balances the savory depth of the sauce. Perfect for a weeknight dinner when you want something gourmet yet easy to prepare, this recipe comes together in under 30 minutes. It pairs beautifully with steamed rice or noodles to soak up the delicious sauce.

Cooking Method: Frying, Stewing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 23.2

Description

This Szechuan Scallop dish delivers a vibrant burst of flavor with every bite. Fresh sweet scallops are quickly seared and then simmered in a rich, spicy sauce made with tomato juice, soy sauce, and dry sherry. The blend of ground ginger, hot red pepper flakes, and fresh aromatics creates a complex heat that is both warming and satisfying. Bell peppers and onions add a pleasant crunch and sweetness that balances the savory depth of the sauce. Perfect for a weeknight dinner when you want something gourmet yet easy to prepare, this recipe comes together in under 30 minutes. It pairs beautifully with steamed rice or noodles to soak up the delicious sauce.

Ingredients

3 Sweet Bell peppers, red
1/2 teaspoons Ground ginger

Directions

1
Cut the red bell peppers into 1-inch squares.
2
Halve the large sweet onion and cut into 1-inch cubes.
3
Pat the fresh or thawed scallops dry with paper towels.
4
Heat a large nonstick skillet or electric frying pan over medium heat and liberally coat with cooking spray.
5
Arrange the onion cubes in the skillet in a single layer and cook just until they begin to brown.
6
Add the bell peppers, ground ginger, hot red pepper flakes, dry sherry, spicy tomato juice, and light soy sauce to the skillet.
7
Cover the skillet, bring the mixture to a simmer, and cook for 5 minutes.
8
Uncover the skillet and continue to simmer until the sauce thickens, about 4 to 5 minutes more.
9
Stir in the scallops and cook just until they are heated through and coated with the sauce.
10
Serve immediately with plain rice if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 23.2kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.9g8%
Sugars 3.2g
Protein 0.8g2%

* 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

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.

For a milder heat, reduce the amount of hot red pepper flakes or omit them entirely.

Ensure scallops are dried thoroughly before adding to the pan to ensure they sear properly rather than steam.

Keywords: szechuan, scallops, stir-fry, spicy, chinese, seafood, quick, dinner, ginger, soy sauce, bell peppers, onion, sherry, tomato juice, pepper flakes, easy, weeknight, asian, flavorful, rice

Read it online: https://www.chefs-mate.com/recipe/szechuan-scallops/