Szechuan Scallops
If you’re craving a dish that’s bursting with flavor and comes together in a flash, look no further than these Szechuan Scallops. This delightful seafood dish combines the tender sweetness of scallops with a vibrant medley of peppers and shiitake mushrooms, all enveloped in a spicy, tangy sauce that pays homage to the culinary traditions of Szechuan cuisine. The balance of heat, umami, and freshness makes it a standout meal for any occasion.
Why This Szechuan Scallops Stands Out
What sets this Szechuan Scallops recipe apart from others is the harmonious blend of textures and flavors. The scallops are seared to perfection, creating a golden crust while maintaining their juicy tenderness. The colorful peppers add a satisfying crunch, and the shiitake mushrooms contribute an earthy depth. This dish is not only quick to prepare but also a feast for the eyes, making it perfect for impressing guests or enjoying a cozy dinner at home.
Ingredient Breakdown
To make your own Szechuan Scallops, gather the following ingredients:
- 7oz (200g) scallops: Fresh or thawed, the star ingredient.
- Water: For boiling the scallops, ensuring they cook evenly.
- 2 tablespoons oil: A neutral oil for sautéing.
- 2 cloves garlic, sliced: Adds aromatic depth.
- 2oz (60g) red bell pepper, cut into pieces: Sweet and vibrant.
- 2oz (60g) yellow pepper, cut into pieces: For color and crunch.
- 2oz (60g) green pepper, cut into pieces: A slight bitterness that balances the sweetness.
- 5 shiitake mushrooms, sliced: Earthy and meaty texture.
- 1 tablespoon oyster sauce: Provides umami richness.
- 1 tablespoon soy sauce: For savory depth.
- 1 tablespoon Chinese black vinegar: Delivers a unique tangy flavor.
- 1/2 teaspoon sugar: Balances the dish.
- 1/2 to 1 tablespoon LAOGANMA Spicy Chili Crisp: Adjust according to your spice tolerance.
- 2 tablespoons water: To adjust the sauce consistency.
- 1/2 teaspoon cornstarch: For thickening the sauce.
Gear Up: What to Grab
Before you start cooking, make sure you have the following equipment on hand:
- Skillet or wok: For sautéing the scallops and vegetables.
- Pot: To boil the scallops.
- Measuring spoons: For precise ingredient measurements.
- Cutting board and knife: For chopping vegetables.
- Spatula: To stir and flip the ingredients.
Szechuan Scallops: From Prep to Plate
Now, let’s dive into the cooking process! Follow these steps for a delicious plate of Szechuan Scallops.
Step 1: Prepare the Scallops
Begin by bringing a pot of water to a gentle boil. Add the scallops and let them cook for about 2-3 minutes, just until they turn opaque. Drain and set aside. This process helps to ensure your scallops are tender and juicy.
Step 2: Sauté the Vegetables
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. Then, toss in the red, yellow, and green peppers along with the shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender yet still vibrant.
Step 3: Create 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. In another bowl, combine the cornstarch with a splash of water to create a slurry. This will help thicken your sauce.
Step 4: Combine Everything
Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the mixture, stirring gently to coat everything evenly. Let it simmer for a minute, then add the cornstarch slurry, stirring until the sauce thickens slightly.
Step 5: Serve and Enjoy
Remove the skillet from heat. Serve the Szechuan Scallops hot, garnished with fresh herbs if desired, over a bed of rice or noodles for a complete meal. Enjoy the explosion of flavors that comes with every bite!
What to Use Instead
If you find yourself missing some ingredients, here are some substitutes you can use:
- Scallops: Shrimp or firm tofu for a vegetarian option.
- Oyster sauce: Hoisin sauce or soy sauce mixed with a bit of sugar.
- Chinese black vinegar: Balsamic vinegar or apple cider vinegar.
- LAOGANMA Spicy Chili Crisp: Any spicy chili oil or sriracha.
Frequent Missteps to Avoid
To achieve the best Szechuan Scallops, keep these pointers in mind:
- Don’t overcrowd the pan when sautéing; this can cause the scallops and vegetables to steam instead of sear.
- Be careful not to overcook the scallops; they should be tender and juicy, not rubbery.
- Adjust the spice level to your preference but remember that Szechuan dishes are known for their bold flavors.
- Always taste the sauce before serving; you can adjust the seasoning as needed.
Storage Pro Tips
If you happen to have leftovers, here are some tips for storage:
- Store your Szechuan Scallops in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat to prevent overcooking the scallops.
- Do not freeze the dish, as scallops can become rubbery upon thawing.
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used. Just make sure to thaw them completely before boiling to ensure even cooking.
What can I serve with Szechuan Scallops?
These scallops pair beautifully with steamed rice, noodles, or a fresh green salad to balance the rich flavors.
How can I customize the spice level?
You can adjust the amount of LAOGANMA Spicy Chili Crisp to your liking. For a milder version, start with less and add more as needed.
Can I add other vegetables to the dish?
Absolutely! Feel free to include vegetables like broccoli, snap peas, or carrots for added nutrition and color.
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Final Thoughts
Szechuan Scallops are a delightful way to bring a taste of China right into your kitchen. With their combination of tender scallops, crunchy vegetables, and a spicy sauce, this dish is sure to impress anyone at your dinner table. Whether you’re cooking for family or hosting friends, these Szechuan Scallops are a fantastic choice that showcases your culinary skills while delivering an explosion of flavor. So, roll up your sleeves and get ready to savor every bite of this vibrant dish!
Szechuan Scallops
Ingredients
Equipment
Method
- Begin by bringing a pot of water to a gentle boil. Add the scallops and let them cook for about 2-3 minutes, just until they turn opaque. Drain 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. Then, toss in the red, yellow, and green peppers along with the shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender yet still vibrant.
- In a small bowl, mix together the oyster sauce, soy sauce, Chinese black vinegar, sugar, LAOGANMA Spicy Chili Crisp, and 2 tablespoons of water. In another bowl, combine the cornstarch with a splash of water to create a slurry.
- Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the mixture, stirring gently to coat everything evenly. Let it simmer for a minute, then add the cornstarch slurry, stirring until the sauce thickens slightly.
- Remove the skillet from heat. Serve the Szechuan Scallops hot, garnished with fresh herbs if desired, over a bed of rice or noodles for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat to prevent overcooking.
- Do not freeze the dish; scallops can become rubbery upon thawing.
