Crispy Kung Pao Scallops
Seared scallops tossed in a spicy-sweet kung pao sauce with roasted peanuts and chili flakes. Ready in 15 minutes — total weeknight dinner energy.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 32g
Ingredients
- 1 lb large scallops, patted dry
- ½ cup roasted peanuts, halved
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp granulated sugar
- ½ tsp chili flakes
- 1 piece scallion, sliced thin
Instructions
- 1
Whisk soy sauce, rice vinegar, sugar, and chili flakes in a small bowl until sugar dissolves.
- 2
Heat 2 tbsp neutral oil in a 12-inch skillet over high heat until it shimmers, ~90 seconds.
- 3
Season scallops with salt and pepper. Sear in the hot skillet without moving for 90 seconds per side until golden. Transfer to a plate.
- 4
Pour the sauce into the skillet and add the peanuts. Let it bubble for 30 seconds to warm through.
- 5
Return the scallops to the skillet, toss gently to coat, then transfer to a serving bowl.
- 6
Top with scallion slices and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- tongs or spatula
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