White Cloud Wok-Seared Scallops

Recipe Ingredients

1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
3/4 lb	340g / 11oz	Sea scallops - (abt 12) - halved horizontally
		For The Cloud
4		Eggs whites
1/4 cup	59ml	Half-and-half cream
1 teaspoon	5ml	Cornstarch
		For The Seasonings
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
		For The Dish
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
1 tablespoon	15ml	Diced red bell pepper
1 tablespoon	15ml	Diced green bell pepper

Recipe Instructions

Stir the cornstarch, salt and pepper together in a medium bowl. Toss the scallops gently in the marinade until coated evenly. Let stand for 10 minutes.

For the Cloud: Whisk the egg whites, half-and-half and cornstarch together in a small bowl until well blended.

For the Seasonings: Stir the soy sauce, sesame oil, sugar and salt together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Pan-fry the scallops, turning once, until golden brown on both sides and opaque in the center, about 1 minute per side. Remove the scallops from the wok and pour off all but 1 tablespoon oil from the wok.

Return the wok to medium-high heat. When hot, add the ginger and cook, stirring, until fragrant, about 30 seconds. Pour in the cloud and cook, stirring, until the mixture is softly scrambled. Pour in the seasonings and stir in the red and green bell peppers. Cook for 1 minute. Scoop the cloud onto a serving platter.

Return the scallops to the wok and cook until heated through, about 1 minute. Spoon the scallops over the cloud and serve.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Street Dining to - Fine Dining) - from the TV FOOD NETWORK CANADA

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