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Casual Dinner Party Playlist, second course - Kung Pao Scallops

This particular recipe for Kung Pao calls for scallops, but you can substitute chicken or shrimp based on your tastes.


The Recipe


The Wine


The Dinner Music

1 tbs. dry sherry and 1 tbs. cornstarch

1/2 tsp. salt

1/8 tsp. white pepper1

1/4 pounds raw scallops (cut in 1/4 inch slices) 

4 tbs.'s salad oil

2 - 4 small, dry hot chili peppers or 1/2 - 1 tsp. of ground fresh chili paste*

1/2 cup peanuts

1 tsp. minced garlic and 1 tsp. fresh ginger

2 whole green onions, cut into pieces the same size as the peanuts


Cooking Sauce:

In a bowl, combine 2 tbs. soy sauce

1 tbs. white wine vinegar

1 tbs. dry sherry

3 tbs. chicken broth or water

2 tsp. sugar 

2 tsp. cornstarch




Valckenberg 2008 Gewurztraminer Pfalz QbA - White Wine

by Valckenberg from German, Germany. Warm weather in spring fostered an early flowering. Summer was typical with no extremes of temperature or storm, but with more rain than in 2007, but equal to the 10-year average. Periodic rainfall delayed picking, but there were enough dry periods to harvest healthy grapes and it paid to wait for ideal ripeness. The wines of vintage 2008 are promising: rich in nuances and substance, complex, very aromatic - and all this, with moderate levels of alcohol. A full-bodied, medium-dry white with a lovely aroma of roses, accompanied by flavors of ripe peach and litchi. Fruity on the front, this Gewurztraminer finishes a bit drier with notes of nutmeg, cinnamon and clove.



Zebra - Beach House



The Strangers - St. Vincent



Love Like a Sunset - Phoenix



Lola - The Kinks



Squalor Victoria - The National



Ocean of Noise - Arcade Fire



Heard Them Stirring - Fleet Foxes



Faust Arp - Radiohead



The Penalty - Beirut



Pacific Theme - Broken Social Scene



God Only Knows - The Beach Boys



Infinity - The xx



Chemtrails - Beck



Impossible Germany - Wilco



Street Fighting Man - The Rolling Stones





    • In a bowl, combine sherry, cornstarch, salt and pepper.
    • Add scallops and stir to coat, then stir in one 1 tbs. of the oil and let stand for 15 minutes or longer to marinate.
    • Prepare the kung pao sauce and set aside.
    • Heat a wok medium heat. When pan is hot, add 1 tbs. of the oil.
    • Add whole peppers and peanuts and cook, stirring, until peppers just start to char. If peppers completely turn black, discard and begin again.
    • Remove from pan and set aside.
    • Add remaining 2 tbs. of oil to pan and increase heat to high.
    • When oil begins to heat, add garlic and ginger. Stir once, then add scallops and stir fry until they turn opaque (about 2 minutes).
    • Add peppers, peanuts, and onions to pan.**
    • Stir cooking sauce and add to pan and cook stirring, until sauce bubbles and thickens.


    If it is more convenient for you, ground fresh chili paste may be used instead of hot chili peppers. Skip the step of charring peppers and peanuts.


    Add the ground chili paste with the addition of the onions and peanuts

    Serves 4 - 6

    Recipe adapted from Mrs. Suzie