Recipe courtesy of Paul Wildermuth
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Crispy Mustard-Roasted Chicken

Recipe courtesy of Ina Garten

Seared Scallops with Basil Creamed Corn and Crispy Prosciutto

Recipe courtesy of Michele Ragussis

Scallops Bonne Femme and Spinach with Crispy Prosciutto

Recipe courtesy of Rachael Ray

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Scallops Mussarra

Recipe courtesy of The Palm Restaurant

Cilantro Scallops

Recipe courtesy of Marcela Valladolid

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Sea Scallops

Recipe courtesy of Cat Cora

Teppenyaki Scallops

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.