PF Chang’s Kung Pao Scallops used to be my favorite thing to order (and the chicken lettuce wraps). I pretty much got it every time. We haven’t been to our local PF Chang’s in a long time but I looked at the menu recently and they don’t even have the scallops on the menu anymore.

I remember the dish well. The things that stood out; the crispy scallops, the sauce, the peanuts and the chilies (that you probably shouldn’t eat but I did).

Besides the restaurant’s dish, a couple of things inspired this dish. Fresh South Carolina scallops (from Broadwater Shrimp Co.) and a jar of PF Chang’s Kung Pao sauce (from Amazon).

Full disclosure, this did not turn out as good as PF Chang’s. I probably knew that going in but I hoped I could get the scallops crispy without over cooking. I suspect the restaurant drops them in the fryer. All and all, it was still really good and I’d make it again.

Ingredients for Kung Pao Scallops

• 3 tbsp neutral oil, like canola
• 1 lbs scallops, sliced in half (we like Broadwater Shrimp Co.)
• 1/2 cups flour
• Salt and pepper to taste
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 1 cup P.F. Chang’s® Home Menu Kung Pao Sauce
• 1/2 cups dry roasted peanuts, crushed
• 2 green onions, thinly sliced

How to make Kung Pao Scallops

1. Dry and add scallops to a bowl with flour seasoned with salt and pepper. Toss to coat.
2. Heat a large nonstick pan to medium-high heat. Add 2 tablespoons+ of canola oil to coat the pan.
3. Add scallops and cook on both sides until crispy but not cooked through. Remove and place on a paper towel.
4. If needed, add another tablespoon of the oil. Add garlic and ginger. Cook until fragrant, about 30 seconds. Add celery, bell pepper and crushed red pepper, if using. Continue cooking until slightly browned, about 3 minutes.
5. Add Kung Pao sauce and peanuts and cook until the sauce starts to thicken, about 1 minute. Cut off the heat, add the scallops and toss to coat.
6. We served the Kung Pao Scallops with seasoned rice.
7. Enjoy!

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