Stir-Fried Whole Scallops

Name: Stir-Fried Whole Scallops
Cuisine: Chinese
Ingredients: 1 tablespoon Shaoxing wine or medium-dry sherry; Oil for deep frying; 5-6 tablespoons well-seasoned ham or chicken stock; Chili sauce; 1½ teaspoons cornstarch; 2 tablespoons vegetable oil; 3-4 slices fresh ginger, peeled; 4 ounces snow peas, trimmed; 2-3 garlic cloves, cut diagonally into slices; Oyster sauce; 1½ pounds fresh sea scallops; 2 scallions, cut into 2-inch sections, white and green parts separated; 1½ teaspoons salt

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Sea scallops are a luxurious treat. Their fibrous white meat, if not properly cooked, however, can become a rubbery mass, hateful to the palate. It is therefore worth your while to pay close attention to the timing given in this recipe if you wish to achieve the delicate and special dish it should be.

Ingredients

1½ pounds fresh sea scallops
1½ teaspoons salt
2 tablesp

Asia
China
Sauce
Starter

Method

Rinse the scallops and drain thoroughly. Slice each scallop in half horizontally.
Combine the sauce ingredients and set aside.
Half-fill the wok with boiling water, add 1 teaspoon of the salt and 1