Sesame Scallop Balls


Preparation info
  • Yields 16 rich scallop balls, enough to serve


    as part of a multicourse meal .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Fresh scallops with their plush texture and voluptuously sweet flavor are not common on Chinese tables. Typically, scallops are dried to preserve and intensify their taste, then used as a flavoring, much in the same way as dried shrimp. I, however, cannot resist them fresh, and am often inventing Chinese-spirited dishes to show them off.

  • This is a quintessential marriage of yin-yang textures—a velvety ball of fresh scallop purée encased in a crispy coating of g