Szechuan Scallops

• Seafood

  • 12 oz Scallops

• Produce

  • 2 cloves Garlic
  • 2 oz Green pepper
  • 2 oz Red bell pepper

• Condiments

  • 2 tbsp San-j szechuan sauce

• Baking & Spices

  • 1/2 tsp Cornstarch
  • 2 oz Pepper, yellow
  • 1 Sesame, white
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 Water
  • 2 tbsp Water

Found on rasamalaysia.com

Description

Ingredients

• 12 oz. scallops
• Water, for boiling
• 2 tablespoons oil
• 2 cloves garlic, minced
• 2 oz. red bell pepper, cut into pieces
• 2 oz. yellow pepper, cut into pieces
• 2 oz. green pepper, cut into pieces
• White sesame, for garnishing
• 2 tablespoons San-J Szechuan Sauce
• 1 ½ teaspoons sugar
• 2 tablespoons water
• ½ teaspoon cornstarch

Directions

• Bring a pot of water to boil. Cook the scallops for 30 seconds. Remove the scallops from the boiling water with a strainer. Drained and set aside. Mix all the ingredients of the Sauce in a small bowl. Mix well. Heat up a wok or skillet with the oil. Add the garlic and stir-fry until aromatic. Add in the bell peppers, stir fry until you smell the aromas of the bell peppers. Transfer the scallops into the wok or skillet, stir to combine well with the bell peppers. Add in the sauce mixture and continue to stir-fry the scallops. As soon as the sauce thickens, turn off the heat. Transfer the scallops to a serving platter and garnish with the white sesame. Serve immediately with steamed rice.