Scallops with Water Chestnuts

Scallops with Water Chestnuts


5 people made this

To add an Asian twist to your scallops try sauteing them with water chestnuts. This dish is great served over a bed of steamed rice.


Serves: 4 

  • 1 tablespoon cornflour
  • 1/4 cup dry white wine
  • 4 tablespoons peanut oil
  • 2 spring onions, minced
  • 700g scallops
  • 1 cup fish stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground ginger
  • 80g sliced water chestnuts

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. In a small bowl dissolve cornflour in 1/4 cup dry white wine. Set aside.
  2. In a large frypan heat peanut oil (on medium-high heat) until almost smoking. Remove the frypan from heat and add spring onions. Return the frypan to heat and cook, stirring constantly until the spring onions are soft.
  3. Add the scallops to the frypan. Cook the scallops for 1 minute, stirring constantly.
  4. Add fish stock to the frypan. Continue stirring. Add salt and cayenne to taste. Stir in ginger and water chestnuts.
  5. Stir in the mixture of dissolved cornflour and white wine. Turn the heat to high and cook the mixture until it boils and thickens.

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