Best 2 Kung Pao Scallops Recipes
Tantalize your taste buds with our delectable Kung Pao Scallops recipe, a symphony of flavors that will transport you to the vibrant streets of China. This dish presents a harmonious blend of tender, succulent scallops, crisp vegetables, and a tantalizing sauce that ignites your senses.
Savor the delicate sweetness of seared scallops, perfectly complemented by a medley of crunchy bell peppers, juicy water chestnuts, and aromatic ginger. The crowning glory is the Kung Pao sauce, a masterful fusion of savory, sweet, and slightly spicy notes that dances on your palate.
This culinary journey doesn't stop at Kung Pao Scallops. Embark on a voyage of culinary exploration with our diverse collection of recipes. Discover the secrets of authentic Kung Pao Chicken, where tender chicken takes center stage, coated in a tantalizing sauce that awakens your taste buds.
For a vegetarian delight, immerse yourself in the flavors of Kung Pao Tofu, where firm tofu absorbs the delectable sauce, creating a satisfying and protein-packed meal. And for those who crave a seafood extravaganza, embark on a culinary adventure with Kung Pao Shrimp, where succulent shrimp bask in the glory of the Kung Pao sauce, delivering a taste of the ocean's bounty.
Indulge in a symphony of flavors, textures, and aromas as you explore our Kung Pao recipes. Treat your taste buds to a culinary journey that celebrates the vibrant essence of Chinese cuisine.
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.
KUNG PAO SCALLOPS RECIPE
Provided by รก-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.
Tips:
- Prep Ingredients First: Before starting to cook, measure and prep all ingredients to ensure a smooth cooking process.
- Use Fresh, High-quality Seafood: Fresh scallops are essential for the best flavor and texture. Choose scallops that are plump and have a slightly briny smell.
- Sear Scallops Properly: Sear scallops in a hot pan with a little oil. Cook them just until they are golden brown on the outside and still slightly translucent in the center.
- Make the Sauce Separately: Prepare the sauce in a separate pan or wok before adding the scallops. This helps prevent overcooking the scallops.
- Use Quality Ingredients for the Sauce: Use good quality soy sauce, rice vinegar, and sesame oil for the sauce. These ingredients add depth of flavor to the dish.
- Add Vegetables Last: Add vegetables like bell peppers, onions, and snow peas towards the end of cooking to retain their crunch and color.
- Cornstarch Slurry for Thickening: Use a cornstarch slurry to thicken the sauce. Mix cornstarch with water or broth, then stir it into the sauce and bring to a simmer.
- Garnish Before Serving: Garnish the Kung Pao scallops with chopped green onions, sesame seeds, or crushed peanuts before serving for an extra layer of flavor and texture.
Conclusion:
Kung Pao scallops is a flavorful and impressive dish that is sure to please seafood lovers. With the right ingredients and techniques, you can easily create this delicious dish at home. Remember to prep ingredients beforehand, use fresh scallops, sear them properly, make the sauce separately, and add vegetables last. Don't forget to garnish the dish before serving for an extra touch of flavor and presentation. Enjoy this delectable dish as a main course or appetizer, and be ready to impress your friends and family with your culinary skills.
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