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Scallops a la Peking House

"Scallops with an Asian twist! This dish is great served over a bed of steamed rice."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• 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.

Notes :

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