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Szechuan Scallops

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 Sweet bell peppers - red, green, yellow chopped into 1-inch chunks

    2. 1 Sweet onion; halved - cut in

    3. 1" cubes (large)

    4. 2 tablespoons 30ml Dry sherry/other white wine

    5. 2 tablespoons 30ml Light soy sauce

    6. 1/2 teaspoon 2 1/2ml Ground ginger

    7. 1 teaspoon 5ml Hot red pepper flakes - or to taste

    8. 2 cups 474ml Fresh or thawed scallops

    9. 3/4 cup 177ml Spicy tomato juice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Arrange all ingredients near stove. Prepare a large nonstick skillet or electric frying pan liberally with cooking spray. Arrange onion leaves in skillet in a single layer. Cook over medium heat just until onion begins to brown.

    2. Combine all ingredients, except scallops, in skillet; cover, bring to a simmer, and cook for 5 minutes. Uncover and simmer until sauce thickens--4 or 5 minutes more.

    3. Stir in scallops, and cook just until heated through and coated with sauce.

    4. Serve with plain rice if desired.

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