This Szechuan scallops recipe is among the finest Chinese language scallop dishes, with daring flavors—tender, succulent scallops in an addictive, fiery sauce, all prepared in underneath 20 minutes. I’ve included ingredient alternate options so you’ll be able to take pleasure in this dish with no matter you’ve available.

Chinese language Szechuan Scallops Recipe

Years in the past, on my first journey to P.F. Chang’s, I attempted their Szechuan Scallops, and wow—it was love at first chunk. Image massive, juicy scallops smothered in a spicy, tangy and mala Szechuan sauce. I used to be hooked! After that, it grew to become my go-to dish each time I went again.

Sadly, it’s now not on the menu. So, at any time when I’m craving that taste, I whip up my very own model of Szechuan Scallops at house. It’s fast, straightforward, and my selfmade Szechuan sauce brings me proper again to that first style.

This Szechuan scallops dish is ideal—it solely takes 4 easy steps and is prepared in simply 20 minutes. Earlier than you dive into the recipe, try my fast recipe video! It’s tremendous useful to see the method in motion, and also you’ll get a really feel for the precise approach to deliver out the very best flavors.

Sidenote: Mala is a tasty combo of the numbing impact of Sichuan peppercorns (ma) and spicy chili peppers (la). It offers your style buds a fiery and tingling sensation with each chunk! It’s probably the most iconic flavors in Sichuan delicacies, and I’m completely hooked on it.

Why I Love This Recipe

• Similar to the actual deal. My recipe deliver genuine Szechuan flavors proper to your dinner desk—numbing warmth from the chili crisps, vinegary notes and savory goodness. Plus, selfmade is a lot cheaper!
• Prepared in simply quarter-hour. With solely 4 easy steps, it’s the proper recipe for busy days once I’m craving daring, satisfying flavors with out the fuss.
• Wholesome protein. I really like scallops as a result of they’re a lean supply of protein and low in energy and fats, making them an important alternative while you wish to take pleasure in seafood.
• The sauce is every part. I simply can’t resist completely cooked scallops coated in that mouthwatering Szechuan sauce! Add in some bell peppers and mushrooms, and I ended up sharpening off two bowls of rice. You severely should attempt it to get what I imply!!

For extra Szechuan recipes, try my Szechuan Beef, Sichuan Inexperienced Beans and Sichuan (Szechuan) Chilly Noodles recipes!

Scallop Substitutions

Scallops will be costly, so listed below are some protein alternate options that I personally advocate:

• Fish balls are a budget-friendly possibility.
• Shrimp
• Fish fillets
• Any mixture of the above
• If you happen to’re in search of a vegan possibility, attempt utilizing fried tofu as a substitute!

Szechuan Scallops Elements

• Scallops – I used frozen bay scallops, that are smaller and extra reasonably priced. You will discover them simply within the frozen aisles of most supermarkets.
• Oil
• Garlic
• Bell peppers – I used three colours of bell peppers to make the dish pop, however be at liberty to make use of any coloured bell pepper you’ve available!
• Shiitake mushrooms – I simply love the earthy notes and umami taste of mushrooms!
• Oyster sauce
• Soy sauce
• Chinese language black vinegar – If you happen to can’t discover Chinese language black vinegar, you’ll be able to swap it out for apple cider vinegar.
• Sugar
• LAOGANMA spicy chili crisp – Laoganma, or “Outdated Godmother,” is a well-liked Chinese language model identified for its well-known chili crisp, which mixes crispy garlic, onions, and chili flakes in an fragrant oil. It’s the key ingredient within the sauce for that signature Szechuan mala taste!
• Cornstarch combination – it thickens the sauce so it completely coats the scallops and all the opposite elements.

Please discuss with the recipe card on the backside of this put up for full particulars on every ingredient.

Buying Information: You may get LAOGANMA spicy chili crisp at most Asian grocery shops within the US or on-line at Amazon.

Professional Tip: Secrets and techniques To Completely Cook dinner Scallops

• I all the time begin by bringing a pot of water to a boil and blanching the scallops for just some seconds. As quickly because the floor turns white, they’re finished! This fast step helps set their texture and makes positive they cook dinner evenly.
• After blanching, I make certain to empty the scallops completely. This retains any extra water from messing up the sauce.
• I throw within the bell peppers and mushrooms earlier than including the scallops. This fashion, their flavors actually come out, and every part cooks completely.
• I watch the Szechuan sauce intently whereas I stir fry, ensuring it thickens simply sufficient to completely coat the scallops and veggies. If it’s too thick, dilute with some water. If it’s too watery, add extra cornstarch slurry.

Professional Tip: Most frozen scallops are handled with components to assist them seem plump and contemporary. I all the time test the label for any suspicious elements, comparable to sodium tripolyphosphate, sodium bicarbonate, or water, which point out that the scallops have been handled on the manufacturing facility. Sadly, handled scallops are inclined to shrink throughout stir-frying, releasing extra water into the sauce. To keep away from a watered-down sauce, blanching the scallops beforehand might help preserve the flavors concentrated.

Continuously Requested Questions

What To Serve With Szechuan Scallops

For a healthful meal and simple weeknight dinner, I like to recommend the next recipes.

I hope you take pleasure in this put up as a lot as I do. If you happen to attempt my recipe, please go away a remark and think about giving it a 5-star score. For less difficult and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand spanking new updates.

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