Spicy Kung Pao Scallops and Orange Rice

May 18, 2023May 18, 20230 3
Spicy Kung Pao Scallops and Orange Rice recipe for your dinner
in Seafood

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb bay scallop ( the smaller ones )
2 tablespoons dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1 teaspoon sugar
1 teaspoon hot and spicy szechuan oil
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon fresh ginger ( minced )
3 cloves garlic ( minced )
2 red peppers ( cut into 1 '' squares )
1 bunch scallion , trimmed and cut into 1 `` pieces
1/2 cup dry roasted peanuts
2 teaspoons sesame oil
1 cup converted rice
1 cup chicken broth
1 cup orange juice
1 tablespoon butter
salt
1/2 teaspoon orange zest

Nutrision Information

Servings Per Recipe
4
Calories
449
Sugar
8g
Fat
17g
Spicy Kung Pao Scallops and Orange Rice is a Chinese-inspired dish that can be easily made at home. The dish is made up of succulent scallops that are stir-fried with red peppers, scallions, ginger, and garlic in a spicy and sweet sauce. The dish is served over orange-infused rice, which complements the spicy flavors of the scallops and vegetables. Scallops are a great source of protein and orange juice is high in vitamin C, making this dish a healthy and flavorful seafood option for dinner.

Instructions

1.Rinse the scallops under cold water and pat dry with paper towels.
2.In a medium bowl, mix together the sherry and cornstarch.
3.Add the scallops to the bowl and toss until coated.
4.In a separate bowl, whisk together the soy sauce, sugar, szechuan oil, sesame oil, and hoisin sauce.
5.Heat a large wok or skillet over high heat and add the vegetable oil.
6.Add the ginger and garlic and stir-fry for about 30 seconds, or until fragrant.
7.Add the red peppers and stir-fry for another minute, or until they begin to soften.
8.Add the scallops and stir-fry for about 2-3 minutes, or until cooked through.
9.Add the scallions and peanuts and stir-fry for another 30 seconds.
10.In a separate saucepan, bring the rice, chicken broth, orange juice, butter, and salt to a boil over medium-high heat.
11.Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the rice is tender.
12.Stir in the orange zest.
13.Serve the scallops and vegetables over the orange rice.

PROS

This dish is flavorful and has a nice balance of spicy and sweet flavors.

Scallops are high in protein and low in fat, making this a healthy seafood option.

Orange juice is a good source of vitamin C.

CONS

This dish can be spicy for some people, so adjust the amount of szechuan oil to your liking.

The use of hoisin sauce and soy sauce can make this dish high in sodium, so it should be enjoyed in moderation.

HEALTH & BENEFITS

Scallops are a good source of protein, vitamin B12, and omega-3 fatty acids, which are beneficial for heart health.
The use of ginger in this recipe can help with digestion and reduce inflammation.
Orange zest contains flavonoids, which have anti-inflammatory properties.

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