Spicy Bay Scallops with Peanuts and Peppers – Sybaritica

These Spicy Bay Scallops are given a Kung Pao character with the inclusion of Chili Paste and Peanuts, and then paired with Sweet Bell Pepper and Garlic.

Servings: 4 as one dish in a Chinese meal

• 1/2 lb Baby Scallops;
• ½ cup Peanuts;
• 1 small Red Bell Pepper;
• 1 tsp. Rice Wine or substitute dry sherry;
• ½ tsp. Garlic Paste;
• 1 Tbsp. Chili Paste;
• 1 pinch Salt;

• Toss the scallops with the rice wine and leave to marinate for at least thirty minutes.
• Trim and cut the red pepper into small squares then sort the peanuts, discarding and replacing any that are not whole.
• Deep-Fry the scallops in hot oil until just golden and then remove and drain away excess oil.
• Heat a tablespoon of oil in a pan over moderately high heat and briefly sauté the garlic and chili pastes.
• Add the Bell Pepper and fry just until it softened.
• Add the scallops and peanuts along with the salt, fry for minute or so longer, then plate and serve immediately.