For best results, use high-quality sea scallops that have been patted thoroughly dry. This will ensure a good sear and prevent them from steaming in the pan. Adjust the amount of cayenne pepper to your preference. A dash of hot sauce can also be used for a similar effect. If you don't have clam juice or seafood broth, chicken broth can be substituted, but it will slightly alter the flavor profile. Be careful not to overcook the scallops, as they can become tough and rubbery. They should be just cooked through and slightly translucent in the center. For an extra layer of flavor, try adding a splash of soy sauce or oyster sauce to the sauce.
Scallops a la Peking House
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS15
Experience the delicate sweetness of scallops elevated with vibrant Asian-inspired flavors! Served over fluffy steamed rice, this dish is a symphony of textures and tastes, perfect for a quick yet sophisticated weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol58 mg
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Fiber1 g
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Protein29 g
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Saturated Fat2 g
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Sodium698 mg
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Sugar1 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a small bowl, whisk together the cornstarch and white wine until the cornstarch is fully dissolved. Set aside. (2 minutes)
02
Step
3 mins
In a large skillet or wok, heat the peanut oil over medium-high heat until shimmering (almost smoking). Remove the skillet from the heat and immediately add the minced green onions. Return the skillet to the heat and cook, stirring constantly, until the green onions are fragrant and softened, being careful not to burn them. (3 minutes)
03
Step
2 mins
Add the scallops to the skillet in a single layer. Cook the scallops for 1 minute on each side, stirring constantly to ensure even cooking. They should be lightly seared but not fully cooked through. (2 minutes)
04
Step
2 mins
Pour the clam juice or seafood broth into the skillet. Continue stirring gently, scraping up any browned bits from the bottom of the pan. Add salt and cayenne pepper to taste. Stir in the ground ginger and drained water chestnuts. (2 minutes)
05
Step
3 mins
Pour the cornstarch and white wine mixture into the skillet. Turn the heat to high and cook, stirring constantly, until the sauce boils and thickens to your desired consistency. The sauce should coat the back of a spoon. (3 minutes)
06
StepServe immediately over a bed of steamed rice. Garnish with extra minced green onions, if desired.
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RECIPE REVIEWS
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Please Rate
Green Schroeder
Jun 22, 2025I added a little bit of soy sauce and it really enhanced the flavor. Thanks for the great recipe!
Yvette Schoen
Jun 3, 2025I made this for a dinner party and everyone raved about it! It's a sophisticated dish that's surprisingly simple to make.
Dagmar Ruecker
May 17, 2025The scallops were amazing, but I think the cayenne was a bit too strong for my family. I will definitely reduce it the next time, but overall, it was great!
Kenyatta Reinger
May 17, 2025This recipe was so easy to follow and the scallops came out perfectly! The sauce was delicious and the whole family loved it.
Austin Weber
May 8, 2025I was a little hesitant to try this, but I'm so glad I did! The combination of flavors is amazing and it's become a regular in our rotation.