Scallops with Water Chestnuts

    25 minutes

    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.

    6 people made this

    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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    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    Great! I added some veggies and served over red rice.  -  08 Apr 2009  (Review from Allrecipes USA and Canada)


    This is by far one of the best scallop recipes I have ever tried. It was so easy to do and taste great!  -  22 Sep 2008  (Review from Allrecipes USA and Canada)


    4.22.18 We know that we also eat with our eyes and, visually, this dish was not appealing, simply anemic looking, unfortunately. Taste was pretty good, but I think this would greatly benefit from the addition of some snow peas or some thinly-sliced red bell pepper, anything to give it a pop of color. Followed the recipe except for using fresh ginger root (just because I had it on hand) instead of ginger powder. I used small bay scallops instead of large sea scallops and served over basmati rice. Certainly was super easy to make, and I’m going to give it one more try adding some additional vibrant/colorful veggies.  -  22 Apr 2018  (Review from Allrecipes USA and Canada)