Sizzling Sichuan Scallops Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Large scallops cut into 1-in pieces,
SCALLOP MARINADE
1 tbsp: Dry vermouth,
1/2 tsp: Sugar,
2 tsp: Cornstarch,
1 tsp: Sesame oil,
SAUCE MIXTURE
1/4 cup: Chicken stock,
2 tbsp: Soy sauce,
1 tbsp: Chinese rice wine =OR=- Dry sherry,
1 tbsp: Brown sugar,
1 tsp: Cornstarch,
3 tbsp: Peanut or corn oil, or more if needed
1/2 tsp: Salt,
2 tsp: Fresh peeled ginger, minced
2 tsp: Fresh peeled garlic, minced
2: Green onions, chopped
2 tsp: Chili paste with garlic,
1: Cucumber, peeled cut into 1/2" thick pieces
1 tbsp: Red wine vinegar,
1 tsp: Sesame oil,
Directions:
PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set
aside for 30 minutes. In a bowl, mix together the chicken stock, soy
sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok
over medium-high heat. Add 2 tablespoons of the oil and half the
salt. Add dry scallops to the hot oil, stir-fry for about 1 minute.
When the scallops begin to feel firm to the touch, remove from the
wok; set aside. Reheat the wok. Add 1 tablespoon oil. Add the ginger,
garlic, remaining salt, green onions, and chili paste; cook gently
for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30
seconds. Add the sauce mixture and stir quickly to thicken. Return
the scallops to the wok, add the vinegar and sesame oil; quickly toss
for a few seconds to reheat. Place the cast iron platter on a burner
over high heat for 5 to 10 minutes or place in a very hot oven.
Sprinkle a few drops of water to test the heat. It should bubble and
sizzle. Put a heatproof trivet on the dining table. Carefully place
the hot sizzling platter on top of the trivet. As soon as the
scallops are finished, transfer the scallops to a plate and quickly
pour the mixture onto the hot platter and listen to it sizzle. Serve
hot. Makes 4 servings as the main entree or up to 8 as part of a
multicourse Chinese menu.
Source from luhu.jp
aside for 30 minutes. In a bowl, mix together the chicken stock, soy
sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok
over medium-high heat. Add 2 tablespoons of the oil and half the
salt. Add dry scallops to the hot oil, stir-fry for about 1 minute.
When the scallops begin to feel firm to the touch, remove from the
wok; set aside. Reheat the wok. Add 1 tablespoon oil. Add the ginger,
garlic, remaining salt, green onions, and chili paste; cook gently
for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30
seconds. Add the sauce mixture and stir quickly to thicken. Return
the scallops to the wok, add the vinegar and sesame oil; quickly toss
for a few seconds to reheat. Place the cast iron platter on a burner
over high heat for 5 to 10 minutes or place in a very hot oven.
Sprinkle a few drops of water to test the heat. It should bubble and
sizzle. Put a heatproof trivet on the dining table. Carefully place
the hot sizzling platter on top of the trivet. As soon as the
scallops are finished, transfer the scallops to a plate and quickly
pour the mixture onto the hot platter and listen to it sizzle. Serve
hot. Makes 4 servings as the main entree or up to 8 as part of a
multicourse Chinese menu.
Source from luhu.jp