Zutaten für Chile Scallops
- Peanut Oil
- 1 pound scallops
- Garlic Cloves
- Fresh Ginger
- Red Thai Chile
- Green Onions
- Sweet Chili Sauce
- Fish Sauce
- Brown Sugar
- Chicken Stock
- Fresh Coriander
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Zubereitung von Chile Scallops
- Pat 1 pound of scallops dry with paper towels. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
- Add scallops in a single layer, avoiding overcrowding. Sear for 2-3 minutes per side, until golden brown and opaque throughout. Remove from wok and set aside.
- Add 1 tablespoon of oil to the wok. Add 2 cloves minced garlic, 1 tablespoon minced ginger, 2-3 Thai chilies (finely chopped, adjust to your spice preference), and 1/2 cup chopped onion. Stir-fry for 2-3 minutes until softened.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1/4 cup chicken or vegetable stock. Pour sauce mixture into the wok and bring to a simmer.
- Return scallops to the wok. Toss gently to coat in the sauce. Cook for 1-2 minutes until heated through.
- Garnish with 2 tablespoons chopped fresh coriander before serving immediately in the scallop shells (if using).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
14g
Fat
5g
Carbs
3g
