Chinese · Lunch
Cumin Seared Scallops with Sichuan Pepper
Xinjiang Cumin Wok Scallops
Seared scallops tossed in a fierce wok with cumin, chilli flakes, and Sichuan pepper, inspired by the bold street flavours of Xinjiang.
$$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
20gFat
58gCarbs
1gSugar
2gFiber
720mgSodium
33mgChol
Goes well with
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Instructions
1
Prep
Mix ground cumin, chilli flakes, Sichuan pepper, and salt in a small bowl. Pat scallops very dry. Mince garlic finely. Slice spring onions and red chilli thinly. Combine soy sauce and sesame oil in a small bowl.
2
Sear
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Dust scallops lightly with spice mix. Add scallops flat-side down in a single layer (you may need to work in two batches), sear 90 seconds without moving until deep golden.
3
Sear 2
Flip scallops, sear 60 seconds more until cooked through. Remove to a plate.
4
Bloom
Add minced garlic to the same pan over medium heat, toss 20 seconds until fragrant.
5
Finish
Return scallops to the pan. Pour soy-sesame mixture over, toss gently once to coat evenly. Scatter spring onions and fresh chilli over the top.
6
Plate
Transfer scallops and sauce to serving bowls over steamed jasmine rice. Serve immediately while hot.
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
- 2 tsp ground cumin
- 1.5 tsp chilli flakes
- 1 tsp ground roasted Sichuan pepper
- 4 garlic cloves
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp fine sea salt
- 4 tbsp neutral oil
- 2 scallions
- 1 small fresh red chilli
- 400g (14 oz) steamed jasmine rice