Ingredients for Garlic Scallops
- 1 pound large sea scallops
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- Green Onions
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- Rice Wine
- Granulated Sugar
- 1 tablespoon vegetable oil
- Fresh Cilantro Leaves
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How to Make Garlic Scallops
- Rinse 1 pound of large sea scallops under cold running water and pat them completely dry with paper towels.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to create a slurry. Set aside.
- In a separate bowl, whisk together 1/2 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon rice wine (or dry sherry), 1 tablespoon sugar, and 1 tablespoon soy sauce. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
- Add 4 cloves minced garlic and 1/2 of a chopped green onion (about 2 tablespoons) to the hot oil. Stir-fry for about 30 seconds, until fragrant, being careful not to brown the garlic.
- Add 1 red bell pepper, thinly sliced, and the scallops to the wok. Stir-fry for 2 minutes, until the scallops are lightly browned on the edges.
- Pour the prepared sauce over the scallops and bell pepper. Simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.
- Gently stir in the cornstarch slurry, mixing until the sauce reaches your desired consistency.
- Stir in the remaining half of the chopped green onion and garnish with 2 tablespoons of chopped fresh cilantro.
- Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
14g
Fat
9g
Carbs
4g
