Scallops a la Peking House Recipe
- 1 tablespoon cornstarch
- 1/4 cup dry white wine
- 4 tablespoons peanut oil
- 2 green onions, minced
- 1 1/2 pounds scallops
- 1 cup clam juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground ginger
- 1/3 (8 ounce) can sliced water chestnuts
step 1: In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
step 2: 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.
step 3: Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
step 4: 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.
step 5: Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.