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 towel. 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. Working in batches if needed, 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 to 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. Divide between two plates and serve immediately over 200g steamed jasmine rice per person.
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 oz) steamed jasmine rice