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Spicy Bay Scallops with Peanuts and Peppers
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Spicy Bay Scallops with Peanuts and Peppers

These Spicy Bay Scallops are given a Kung Pao character with the inclusion of Chili Paste and Peanuts, and then paired with Sweet Bell Pepper and Garlic.
Prep Time30 mins
Cook Time20 mins
Course: Main Dish
Cuisine: Chinese
Keyword: Bay Scallops, Chili Paste, Garlic Paste, Peanuts, Red Bell Pepper
Servings: 4 as one dish in a Chinese meal
Author: John Thompson

Ingredients

  • 1/2 lb Baby Scallops;
  • ½ cup Peanuts;
  • 1 small Red Bell Pepper;
  • 1 tsp. Rice Wine or substitute dry sherry;
  • ½ tsp. Garlic Paste;
  • 1 Tbsp. Chili Paste;
  • 1 pinch Salt;

Instructions

  • Toss the scallops with the rice wine and leave to marinate for at least thirty minutes.
  • Trim and cut the red pepper into small squares then sort the peanuts, discarding and replacing any that are not whole.
  • Deep-Fry the scallops in hot oil until just golden and then remove and drain away excess oil.
  • Heat a tablespoon of oil in a pan over moderately high heat and briefly sauté the garlic and chili pastes.
  • Add the Bell Pepper and fry just until it softened.
  • Add the scallops and peanuts along with the salt, fry for minute or so longer, then plate and serve immediately.