Appetizer idea: Kung Pao Scallops
These spicy, savory Kung Pao Scallops are a wonderful addition to any Asian-themed dinner. Delicious served with Bogle Chardonnay.
- 3 tablespoons chicken broth
- 2 tablespoons dry sherry, divided
- 2 tablespoons cornstarch, divided
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sugar
- 2 pounds sea scallops, tendons removed
- ½ teaspoon kosher salt
- ⅛ teaspoon white pepper
- 2 tablespoons peanut oil
- 3-4 dried red chiles, split in half lengthwise, seeds removed
- 1 tablespoon minced garlic
- 1½ teaspoons minced fresh gingerroot
- 1 red bell pepper, cut into 1-inch chunks (about 1 cup)
- 4 green onions, diagonally sliced 1½ inches long
- ½ cup peanuts
- In small bowl, combine chicken broth, 1 tablespoon sherry, soy sauce, 1 tablespoon cornstarch and sugar; mix well. Set aside.
- Drain scallops very well and place in large bowl. Combine remaining 1 tablespoon sherry and 1 tablespoon cornstarch, salt and pepper; toss with scallops. Set aside.
- In large skillet, heat oil over high heat; add the chiles and stir-fry until they begin to darken (about 1 minute). Add garlic and ginger; continue stir-frying for 30 seconds. Add red peppers and green onions; continue stir-frying for 1-2 minutes.
- Add scallop mixture; stir frequently, but not constantly until scallops are just opaque (about 3-4 minutes).
- Add chicken broth mixture to the scallops; stirring until sauce thickens (about 1 minute). Add peanuts and stir to coat. Serve immediately.