Ingredients
4
4 servings
- •1 tablespoon cornstarch
- •¼ cup dry white wine
- •4 tablespoons peanut oil
- •2 green onions, minced
- •1 ½ pounds scallops
- •1 cup clam juice
- •½ teaspoon salt
- •¼ teaspoon ground cayenne pepper
- •½ teaspoon ground ginger
- •⅓ (8 ounce) can sliced water chestnuts
Instructions
- In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
- In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
- Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
- Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
- Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.
Nutritional Facts
Per 4 servings
- Calories: 304
- Carbohydrate: 9g
- Fat: 15g
- Fiber: 1g
- Protein: 29g
- Sugar: 1g
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