Chinese · Lunch
Hunan Spicy Scallops
Seared scallops tossed with pickled chilli, garlic, and spring onion in a fierce Hunan sauce, a bold and fast Chinese restaurant favourite.
$$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
18gFat
58gCarbs
3gSugar
2gFiber
680mgSodium
33mgChol
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Instructions
1
Prep
Pat scallops very dry with paper towels. Finely slice 4 red chillies and 2 green chillies. Mince 6 garlic cloves and grate 2 tsp ginger. Mix 3 tbsp soy sauce, 2 tsp Shaoxing wine, 1 tsp black vinegar, and 1 tsp sugar in a bowl. Cut 4 scallion stalks into 3cm lengths.
2
Sear
Heat 2 tbsp neutral oil in a wok or large skillet over high heat until smoking. Add scallops flat-side down in a single layer, sear 90 seconds without moving until deep golden. Flip and sear 60 seconds more until cooked through. Remove and set aside.
3
Saute
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry red and green chillies, garlic, and ginger 1-2 minutes until fragrant and lightly charred at the edges.
4
Build
Pour in the soy sauce mixture and stir 30 seconds until glossy and combined. Return scallops and add scallions, toss gently once to coat evenly.
5
Finish and plate
Drizzle 1 tsp sesame oil over the scallops and toss lightly. Serve immediately over 400g steamed jasmine rice, divided between 2 bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) large scallops
- 4 medium fresh red chillies
- 2 medium fresh green chillies
- 6 garlic cloves
- 2 tsp fresh ginger
- 3 tbsp light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp Chinese black vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 4 tbsp neutral oil
- 4 scallions
- 400g (14.1 oz) steamed jasmine rice