Kung Pao Scallops

Kung Pao Scallops

A spicy Chinese stir-fry dish.
Servings 4
Prep Time


  • 3 tablespoons Chicken Broth
  • 2 tablespoons dry sherry divided
  • 2 tablespoons cornstarch divided
  • 1 tablespoon lite soy sauce
  • 2 teaspoons Sugar
  • 2 pounds sea scallops tendons removed
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon White Pepper
  • 2 tablespoons peanut oil
  • 3-4 dried red chiles split in half lengthwise, seeds removed
  • 1 tablespoon Minced Garlic
  • 1 1/2 teaspoons minced fresh gingerroot
  • 1 red bell pepper cut into 1-inch chunks (about 1 cup)
  • 4 green onions diagonally sliced 1 1/2-inches long
  • 1/2 cup peanuts


  1. 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.