Spicy Kung Pao Scallops and Orange Rice
Elevate your weeknight dinner game with this irresistible recipe for Spicy Kung Pao Scallops and Orange Rice. Tender, golden-seared scallops are tossed in a bold, flavorful sauce made with soy, hoisin, and a touch of honey, then stir-fried with fragrant ginger, garlic, crunchy peanuts, and colorful veggies. The fiery kick of dried red chilies perfectly balances the sweetness of zesty orange-infused rice, which is cooked with fresh orange juice and zest for a citrusy twist. Ready in just 45 minutes, this dish is a fusion of spice, zest, and umami, making it an ideal choice for a quick yet gourmet dinner. Perfect for seafood lovers seeking a bright and spicy Asian-inspired delight!
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Recipe Information
Ingredients
- 1 pound Scallops
- 2 tablespoons Cornstarch
- 3 tablespoons Peanut oil
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 4 Dried red chilies
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Hoisin sauce
- 2 teaspoons Rice vinegar
- 1 tablespoon Honey
- 0.25 cup Water
- 0.25 cup Roasted peanuts
- 1 cup White rice
- 0.5 cup Fresh orange juice
- 1 teaspoon Orange zest
- 1.5 cups Water (for rice)
- 0.5 teaspoon Salt
- 2 Green onions, sliced
Instructions
Rinse the scallops and pat them dry with a paper towel. Lightly toss them with the cornstarch until evenly coated, then set aside.
In a medium pot, combine white rice, water, orange juice, orange zest, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and keep covered.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and water. Set the sauce mixture aside.
Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the scallops to the skillet, cooking for 2-3 minutes per side until they develop a golden crust and are just cooked through. Remove the scallops from the pan and set aside.
Add the remaining tablespoon of peanut oil to the skillet. Stir-fry the red bell pepper, zucchini, garlic, ginger, and dried red chilies for 3-4 minutes, or until the vegetables are tender and fragrant.
Pour the sauce mixture into the skillet and bring it to a simmer. Return the cooked scallops to the pan, stirring gently to coat them in the sauce. Continue to cook for 1-2 minutes to heat the scallops through.
Stir in the roasted peanuts and cook for an additional minute. Remove the skillet from the heat.
Divide the orange rice among serving plates and top with the Kung Pao scallops and vegetables. Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.5 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
