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General TSO's Scallops

1 lb. scallops
¼ cup Chinese rice wine       or dry sherry
4 tsp. oyster sauce
4 tsp. cornstarch
1 TBSP. rice vinegar
2 TSP. sugar
1 tsp. chili-garlic sauce
4 tsp. canola oil
1 TBSP. finely grated peeled fresh ginger
2 scallions, chopped
3 celery stalks, cut into ½-inch slices
1 large red bell pepper cut    into ¾ inch pieces

Combine scallops. 2 TBSP. rice wine, 2 tsp. oyster sauce, and 3 tsp. cornstarch in a medium bowl; toss to coat.

Combine vinegar, sugar, chili-garlic sauce, remaining 2 TBSP. rice wine, remaining 2 tsp. oyster sauce and remaining 1 tsp. cornstarch in a separate bowl.

Heat 2 tsp. oil in a wok or large nonstick skillet over medium-high heat until very hot.

Add ½ of scallops; cook until browned, 2 minutes per side; transfer to plate.

Add 1 tsp. of oil and repeat with rest of scallops.

Wipe out skillet with paper towels; return to heat.

Add remaining 1 tsp. oil.

Add ginger and scallions; stir fry 30 seconds.

Add celery and bell pepper, stirring often, 2 to 3 minutes.

Add scallops and wine mixture, stirring until sauce thickens and scallops are cooked through.

Serves 4.

Coastal Fisherman Merch
CF Merch



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