Juicy whole shrimp and scallops unite in this flame Engulfed stir fry with chef's Szechuan chili sauce. Choice of steamed rice or brown rice.

In a bowl, combine Szechuan peppercorns, minced garlic, minced ginger, soy sauce, chili paste, rice vinegar, sesame oil, and honey. Mix well and set aside.

Make the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the sliced bell pepper, broccoli florets, and julienned carrots. Stir-fry for about 3-4 minutes until they are tender-crisp.

Stir-Fry the Vegetables

Push the vegetables to the side of the skillet and add the shrimp and scallops to the center. Cook for about 2-3 minutes on each side, until the shrimp are pink and the scallops are golden brown.

Cook the Seafood

Pour the prepared Szechuan sauce over the shrimp and scallops. Stir everything together and allow to cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.

Combine with Sauce

Serve the Szechuan scallops and shrimp hot over a bed of steamed rice or brown rice. Enjoy!

Serve

Shrimp, peeled and deveined

Scallops

Szechuan peppercorns

Garlic, minced

Ginger, minced

Soy sauce

Chili paste

Rice vinegar

Sesame oil

Honey

Bell pepper, sliced

Broccoli florets

Carrots, julienned

Steamed rice or brown rice

Szechuan Scallops & Shrimps

Make Szechuan Scallops & Shrimps Recipe in just 30m. Juicy whole shrimp and scallops unite in this flame Engulfed stir fry with chef's Szechuan chili sauce. Choice of steamed rice or brown rice.

Szechuan Scallops & Shrimps Recipe

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