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Sizzling Sichuan Scallops

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound scallops
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¼ cup chicken broth
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2 tablespoons soy sauce, tamari
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1 tablespoon rice wine
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1 tablespoon brown sugar
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1 teaspoon cornstarch
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3 tablespoons peanut oil
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½ teaspoon salt
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2 teaspoons ginger
minced
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2 each scallions, spring or green onions
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1 each cucumbers
peeled
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1 tablespoon red wine vinegar
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1 teaspoon sesame oil
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Ingredients

Amount Measure Ingredient Features
453.6 g scallops
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59 ml chicken broth
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3E+1 ml soy sauce, tamari
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15 ml rice wine
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15 ml brown sugar
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5 ml cornstarch
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45 ml peanut oil
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2.5 ml salt
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1E+1 ml ginger
minced
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2 each scallions, spring or green onions
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1 each cucumbers
peeled
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15 ml red wine vinegar
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5 ml sesame oil
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 25345% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 1093mg 46%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 55g
Vitamin A 4% Vitamin C 5%
Calcium 15% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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