Sizzling Sichuan Scallops Recipe - Cooking Index
Sizzling Sichuan Scallops Recipe - Cooking Index
| 1 lb | 454g / 16oz | Large scallops - cut into 1-in pieces |
| Scallop Marinade | ||
| 1 tablespoon | 15ml | Dry vermouth |
| 1/2 teaspoon | 2.5ml | Sugar |
| 2 teaspoons | 10ml | Cornstarch |
| 1 teaspoon | 5ml | Sesame oil |
| Sauce Mixture | ||
| 1/4 cup | 59ml | Chicken stock |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Chinese rice wine - =or=- dry sherry |
| 1 tablespoon | 15ml | Brown sugar |
| 1 teaspoon | 5ml | Cornstarch |
| 3 tablespoons | 45ml | Peanut or corn oil - (or more if needed) |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 teaspoons | 10ml | Fresh peeled ginger - minced |
| 2 teaspoons | 10ml | Fresh peeled garlic - minced |
| 2 | Green onions - chopped | |
| 2 teaspoons | 10ml | Chili paste with garlic |
| 1 | Cucumber - peeled | |
| Into 1/2" thick pieces | ||
| 1 tablespoon | 15ml | Red wine vinegar |
| 1 teaspoon | 5ml | Sesame oil |
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 multi-course Chinese menu.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
Source:
Nancy Lam's Wok Wiz
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