Sichuan Scallops
This quick and tasty seafood stir-fry has a bit of a bite. It's best to use fresh sea scallops. (Classic Sichuan Chinese dish.)
⏱️ Prep: 10 min🍳 Cook: 6 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | fresh ginger, crushed and chopped |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 3/4 pound | 340 g | large sea scallops, halved coin-wise |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sugar |
| 1 tablespoon | 15 ml | ground Sichuan peppercorns |
| 1 tablespoon | 15 ml | rice wine |
| 1 tablespoon | 15 ml | cornstarch |
| 1 teaspoon | 5 ml | red pepper flakes |
| 1 teaspoon | 5 ml | hot sesame oil |
| — | steamed rice, for serving |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the garlic and ginger and stir-fry for about 1 minute, until lightly browned.
- Add the onion and stir-fry for 1 minute. Add the bell pepper and stir-fry for 1 minute. Add the scallops and stir-fry for 1 minute.
- In a medium bowl, whisk together the soy sauce, sugar, peppercorns, rice wine, cornstarch, red pepper flakes, and sesame oil. Add the sauce to the wok and cook, stirring, for about 2 minutes, until a glaze forms.
- Serve over steamed rice.
Troubleshooting: If you can't get fresh sea scallops, defrost frozen scallops overnight in the refrigerator. You can also defrost them in cool running water securely sealed in a zip-top bag.