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.
Bay Scallops, Chili Paste, Garlic Paste, Peanuts, Red Bell Pepper
as one dish in a Chinese meal
small Red Bell Pepper;
or substitute dry sherry;
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.
Spicy Bay Scallops with Peanuts and Peppers https://sybaritica.me/sichuan-stir-fried-scallops/