Szechuan Scallops
If you’re looking for a dish that combines the succulent taste of scallops with the bold, vibrant flavors of Szechuan cuisine, look no further than Szechuan Scallops. This delightful recipe brings together tender scallops and a medley of colorful vegetables, all enveloped in a spicy, tangy sauce that will leave your taste buds dancing. Perfect for a weeknight dinner or a special occasion, this dish is quick to prepare and utterly satisfying. Let’s dive into the world of Szechuan Scallops!
Why Szechuan Scallops is Worth Your Time
Szechuan Scallops are not just another seafood dish; they are an explosion of flavor and texture. The tender scallops provide a luxurious mouthfeel, while the vegetables add crunch and color. The sauce, with its combination of oyster sauce, soy sauce, and the distinctive kick of LAOGANMA Spicy Chili Crisp, delivers a rich umami flavor that perfectly complements the sweetness of the scallops. Plus, this dish is incredibly versatile, allowing you to customize the spice level and vegetable choices to your liking. In less than 30 minutes, you can serve a restaurant-quality meal right at home!
The Essentials
To make Szechuan Scallops, you’ll need the following ingredients:
- 7 oz (200g) scallops – Fresh or frozen, ensure they are cleaned and dried.
- Water – For boiling the scallops to achieve that tender texture.
- 2 tablespoons oil – A neutral oil like canola or vegetable is ideal for sautéing.
- 2 cloves garlic – Sliced for aromatic depth.
- 2 oz (60g) red bell pepper – Cut into pieces for sweetness and color.
- 2 oz (60g) yellow pepper – Adds a nice visual appeal.
- 2 oz (60g) green pepper – Brings a fresh crunch.
- 5 shiitake mushrooms – Sliced for an earthy flavor.
- 1 tablespoon oyster sauce – Adds a rich, savory depth.
- 1 tablespoon soy sauce – For a hint of saltiness.
- 1 tablespoon Chinese black vinegar – Offers a unique tang.
- 1/2 teaspoon sugar – Balances out the flavors.
- 1/2 to 1 tablespoon LAOGANMA Spicy Chili Crisp – Adjust according to your heat preference.
- 2 tablespoons water – To help create a sauce.
- 1/2 teaspoon cornstarch – For thickening the sauce.
Tools & Equipment Needed
Prepare your kitchen with the following tools:
- Large pot – For boiling the scallops.
- Skillet or wok – For sautéing the vegetables and scallops.
- Measuring spoons – To accurately measure your ingredients.
- Cutting board and knife – For chopping the vegetables.
- Spatula or wooden spoon – To stir the ingredients.
- Bowl – For mixing the sauce and cornstarch.
From Start to Finish: Szechuan Scallops
Now, let’s walk through the steps to create your delicious Szechuan Scallops:
Step 1: Prepare the Scallops
Start by rinsing the scallops under cold water. Pat them dry with a paper towel to ensure a nice sear later.
Step 2: Boil the Scallops
In a large pot, bring water to a gentle boil. Add the scallops and cook for about 2-3 minutes until they are just opaque. Remove them from the water and set aside.
Step 3: Sauté the Aromatics
In a skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced garlic and sauté for about 30 seconds until fragrant.
Step 4: Add the Vegetables
Add the red, yellow, and green bell peppers along with the shiitake mushrooms to the skillet. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.
Step 5: Make the Sauce
In a small bowl, mix together the oyster sauce, soy sauce, Chinese black vinegar, sugar, LAOGANMA Spicy Chili Crisp, and 2 tablespoons of water. Stir in the cornstarch until well combined.
Step 6: Combine Everything
Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the top and gently stir to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
Step 7: Serve and Enjoy
Remove from heat and transfer the Szechuan Scallops to a serving dish. Enjoy them hot, perhaps over a bed of steamed rice or alongside noodles to soak up all that delicious sauce!
Holiday & Seasonal Touches
Elevate your Szechuan Scallops with these seasonal ideas:
- Spring: Add snap peas or asparagus for a fresh crunch.
- Summer: Incorporate zucchini or corn for a sweet, summery flavor.
- Fall: Use butternut squash or pumpkin for a warm, comforting twist.
- Winter: Add bok choy or Swiss chard for a hearty winter vegetable.
Problems & Prevention
Here are some common issues and how to prevent them:
- Overcooked Scallops: Keep an eye on cooking time; scallops cook quickly and can become rubbery if overdone.
- Too Spicy: Start with less LAOGANMA Spicy Chili Crisp and add more according to your taste.
- Thick Sauce: If the sauce is too thick, add a bit more water to reach your desired consistency.
- Vegetables Too Soft: Stir-fry vegetables until just tender to maintain their crunch.
Storage & Reheat Guide
If you have leftovers, here’s how to store and reheat your Szechuan Scallops:
- Storage: Place leftovers in an airtight container in the refrigerator. They can be stored for up to 2 days.
- Reheating: To reheat, warm in a skillet over medium heat until heated through. You can add a splash of water if the sauce has thickened too much.
Szechuan Scallops FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used. Just ensure they are fully thawed and patted dry before cooking.
What can I substitute for LAOGANMA Spicy Chili Crisp?
If you can’t find LAOGANMA, you can use another chili oil or a combination of chili flakes and sesame oil for a similar heat and flavor.
Can I add other vegetables?
Absolutely! Feel free to mix in your favorite vegetables like broccoli, carrots, or snap peas for added nutrition and flavor.
Is this dish suitable for meal prep?
Yes, Szechuan Scallops can be prepared ahead of time. Just store them in the refrigerator and reheat when ready to serve.
Save & Share
If you enjoyed making this Szechuan Scallops recipe, share it with your friends and family! They’ll appreciate a delicious and easy-to-make dish that’s bursting with flavor.
Szechuan Scallops are a delightful way to bring a taste of the East into your kitchen. With their rich flavors and vibrant colors, they are sure to impress anyone lucky enough to share your table. So gather your ingredients, follow the steps, and enjoy a bowl of this delectable dish that captures the essence of Szechuan cuisine. Happy cooking!
Szechuan Scallops
Ingredients
Equipment
Method
- Start by rinsing the scallops under cold water. Pat them dry with a paper towel to ensure a nice sear later.
- In a large pot, bring water to a gentle boil. Add the scallops and cook for about 2-3 minutes until they are just opaque. Remove them from the water and set aside.
- In a skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced garlic and sauté for about 30 seconds until fragrant.
- Add the red, yellow, and green bell peppers along with the shiitake mushrooms to the skillet. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.
- In a small bowl, mix together the oyster sauce, soy sauce, Chinese black vinegar, sugar, LAOGANMA Spicy Chili Crisp, and 2 tablespoons of water. Stir in the cornstarch until well combined.
- Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the top and gently stir to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Remove from heat and transfer the Szechuan Scallops to a serving dish. Enjoy them hot, perhaps over a bed of steamed rice or alongside noodles to soak up all that delicious sauce!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm in a skillet over medium heat and add a splash of water if needed.
- Feel free to customize with your favorite vegetables like broccoli or carrots.
