Szechwan Style Scallops

Demonstrated by: Sammy Li of Waikiki Lau Yee Chai.
Featured in the 2004 Narcissus Festival on February 15, 2004.



Szechwan Style Scallops

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 5 stalks asparagus, cut into 1-inch lengths
  • 10 large sea scallops
  • 1 tablespoon Vietnamese chili oil
  • 1 teaspoon salt
  • 1 tablespoon seeded and chopped red chili pepper
  • 1/4 cup finely sliced green onions (white parts only)
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon water


Heat oil in wok or skillet; briefly sauté garlic and asparagus. Add scallops and sauté for 3 minutes. Add chili oil, salt, chili pepper, and green onion; sauté for 1 minute. Combine the cornstarch and water; add to scallops and cook until sauce thickens slightly. Makes 2 servings.


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