KUNG PAO SCALLOPS
Super easy, fast and delicious kung pao scallops.
Provided by A Sweet Pea Chef
Categories Easy Dinner
Time 17m
Number Of Ingredients 17
Steps:
- To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
- For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
- Add the garlic, ginger and chili paste and stir-fry for 1 minute.
- Add the scallops and stir-fry for 1 minute.
- Add the water chestnuts and stir-fry for 2 minutes.
- Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
- Stir in the peanuts.
- Serve with rice.
Nutrition Facts : Calories 466 kcal, Carbohydrate 36.9 g, Protein 30 g, Fat 12.5 g, SaturatedFat 3.3 g, Cholesterol 28.6 mg, Sodium 1103.1 mg, Fiber 8.5 g, Sugar 12.5 g, ServingSize 1.5 cups
SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.
Provided by Anna Stockwell
Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat scallops dry, then season on all sides with ½ tsp. salt.
- Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
- Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
- Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
KUNG PAO SCALLOPS
I am a huge fan of kung pao anything, and also of scallops. So it is only natural that one of my favorite Chinese dishes is kung pao scallops! It is super easy to make, and sure to impress. Enjoy!
Provided by Sommer Clary
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce: In a small bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In a separate small bowl, mix together the water and the cornstarch; set aside.
- In a wok, turn the heat onto high and add the oil, when the wok is smoking hot, add the dried chili pods to toast (they are done when they turn dark).
- Add the garlic and onion, stir for 3 seconds, then add the scallops (note: make sure the scallops have been thawed and thoroughly drained in a colander before adding them to the wok).
- Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.
SPICY KUNG PAO SCALLOPS AND ORANGE RICE
Published in Newsday 1995, according to chinese legend, Kung Pao means "guardian of the throne" and named for the General that was in charge of protecting the emperor. To me it means "take-out", but this great dish is easy enough to make at home. You can substitute chicken and have a second meal to keep it interesting! Enjoy.
Provided by Gingerbee
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
- In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
- In a large skillet or wok, heat the vegetable oil.
- Add ginger, garlic and stir fry for 30 seconds.
- Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
- Stir the sauce mixture.
- Add it to the pan and cook, stirring constantly until the sauce thickens.
- Add peanuts and cook 2 minutes.
- Stir in sesame oil.
- Serve hot over orange rice.
- Makes 4 servings.
- RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
- Makes 4 servings.
Nutrition Facts : Calories 660.6, Fat 26, SaturatedFat 5.1, Cholesterol 45.3, Sodium 1707.9, Carbohydrate 67.7, Fiber 6.2, Sugar 13.1, Protein 34.9
SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE
This is a very quick cooking dish with tons of flavor. Fresh sea scallops cook up so quick and I love to use some fragrant jasmine rice flavored with orange zest to compliment the flavors. Serve this sauteed snow peas or fresh roasted zucchini, something light and simple to compliment the light dish.
Provided by SarasotaCook
Categories Weeknight
Time 30m
Yield 6 Scallops per person, 4 serving(s)
Number Of Ingredients 19
Steps:
- Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
- Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
- Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
- Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
- Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
- Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.
BRAZILIAN ORANGE RICE
This is a favorite with fish or chicken, an easy, mild rice with a unique flavor. You can use chopped Brazil nuts to be authentic, but since I really don't like them, I use pine nuts.
Provided by EdsGirlAngie
Categories Brown Rice
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, basmati rice, salt, olive oil, chili powder, garlic powder, brown sugar and orange zest.
- Bring to a boil, cover and simmer over low heat about 40 to 45 minutes, or until rice is tender and liquid is absorbed.
- Stir in pine nuts and black olives and serve.
- (It's nice to garnish with orange slices).
Nutrition Facts : Calories 483.3, Fat 27.6, SaturatedFat 2.9, Sodium 507.2, Carbohydrate 53.8, Fiber 3.9, Sugar 3, Protein 8.3
KUNG PAO SCALLOPS RECIPE
Provided by á-174942
Number Of Ingredients 24
Steps:
- Cot the scallops in half horizontally. Combine them with the marinade ingredients in a medium bowl and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in another bowl. Cut the bell pepper and onion into 1-inch squares. Cut the celery diagonally into 1/2-inch slices. Cut the bamboo shoots into 1-inch cubes. Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the sides. Add the scallops and stir-fry until opaque, about 2 minutes. Remove the scallops to a bowl. Add the remaining 1 tablespoon of oil to the wok. Add the ginger, garlic, whole red peppers, and crushed red pepper. Slightly pressing the peppers into the oil with the back of a spatula, cook, stirring, until fragrant, about 10 seconds. Add the bell pepper, onion, celery, and bamboo shoots and stir-fry for 30 seconds. Tipping the bowl of scallops slightly, pour the accumulated juices into the wok and add the sauce. Cover and cook for 1 minute. Return the scallops to the wok. Add the cornstarch solution and cook, stirring, until sauce boils and thickens. This recipe yields 4 servings. Variation: You can cook just about any meat, poultry, or seafood 'kung pao' style. The sauce can also be made ahead of time; simply omit the scallops and the diced vegetables from the above recipe. Keep the sauce on hand in a jar in the refrigerator, and when you're to use it, stir-fry your choice of meat and vegetables and stir in the sauce.
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