Mongolian Shrimp and Scallops. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy. Heat olive oil in a large skillet over medium high heat. Mongolian Shrimp and Scallops

You can have Mongolian Shrimp and Scallops using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mongolian Shrimp and Scallops
  1. It’s 2 pounds of raw shrimp, peeled and deveined with tails removed and 1 pound scallops.
  2. Prepare of vegetable oil, for frying.
  3. Prepare 1 tsp. of fresh ginger, minced.
  4. Prepare 1 tbsp. of fresh garlic, minced.
  5. You need 1/2 tsp. of crushed red pepper flakes.
  6. It’s 1/2 cup of soy sauce.
  7. It’s 1/2 cup of water.
  8. It’s 1/2 cup of brown sugar.
  9. You need 2 tbsp. of rice wine.
  10. You need 1/2 cup of green onions. sliced.
  11. You need of Cornstarch.

The spice in this recipe comes from crushed red pepper flakes so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. Garnish with green onion and sesame seeds and serve over cooked rice.

Mongolian Shrimp and Scallops instructions

  1. In a large bowl or sealable shaker bag, toss the shrimp and scallops with cornstarch..

  2. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside..

  3. Add a little more oil if needed. Add shrimp and scallops and stir-fry in batches (adding more oil if needed), until the shrimp and scallops has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). This should should take about 5 minutes per batch to cook. Remove from the wok and set aside..

  4. Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes..

  5. Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice..

Transfer shrimp to a plate and remove any excess oil from the saucepan. Shrimp and scallops are great for a quick meal any night of the week. Either can be quickly sautéed, then added to salads and pastas, or served solo as an entrée or appetizer. I would suggest that you be sure that the shrimp and scallops are approximately the same size as would be the case with sea scallops. Combine with pasta and sauce; sprinkle with remaining parsley.