Seared Scallops With Hot Garlic Oil And Chinese Sausage

Recipe Ingredients

		Canola oil - to cook
12		Scallops - (U-8) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Cilantro leaves
		Hot Garlic Oil
16		Garlic cloves - thinly sliced
1/2 cup	118ml	Peanut oil (Lion and Globe brand)
		Sticky Rice Pouch
3 cups	480g / 16oz	Sushi rice
		Water - to cover rice
1/4 cup	59ml	Dried scallops
2		Lapchang, (Chinese sausage) - diced
1/2 cup	118ml	Sliced scallions
1/3 cup	78ml	Oyster sauce
1/4 cup	4g / 0.1oz	Chopped cilantro
		Salt - to taste
		Freshly-ground white pepper - to taste
4		Lotus or banana leaves

Recipe Instructions

In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with hot garlic oil.

HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.

STICKY RICE POUCH: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool.

Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A39)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.