Smoky Hot Scallops and Chives

Total Time:
20 min
10 min
Inactive Prep:
10 min
2 servings


  • 2 tablespoons vegetable or peanut oil
  • 3 small Sichuan dried chiles, or Arbol, about 3 inches long
  • 1 habanero chile, smashed
  • 1 tablespoon grated peeled fresh ginger
  • 8 large dry-pack sea scallops
  • 2 to 3 tablespoons tequila
  • 1 teaspoon light soy sauce
  • 1 teaspoon Chinkiang black rice vinegar
  • 1/2 teaspoon chili oil, plus more for garnish
  • 1/2 teaspoon toasted sesame oil
  • 1 small bunch fresh Chinese chives, sliced into 1/2-inch pieces
  • Pinch light brown sugar
  • 1 teaspoon brown sugar
  • 1 dash toasted sesame oil
  • Chili oil, for garnish, optional
  • Steamed Jasmine rice, for serving


Heat a wok over high heat and pour in the vegetable oil. Add the dried chiles and habanero and toss for a few seconds until toasted, and then add the ginger and stir-fry briefly. Stir in the scallops and cook, tossing continually, for 1 minute. Pull the wok off the heat, add the tequila, and then return to the heat, tipping it to ignite the liquor. (If cooking on an electric stove, ignite the tequila with a long lighter, if desired.) Toss the pan until the flame subsides and the tequila evaporates.

Add the soy, vinegar, chili oil, sesame oil and chives and toss until well combined and hot. Transfer to a platter and drizzle a little more chili oil over the top, if desired. Serve immediately with steamed rice.