Sizzling Sichuan Scallops
Yield
4 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
rice wine
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | tablespoons |
peanut oil
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
ginger
minced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | each |
cucumbers
peeled |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
rice wine
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
cornstarch
|
|
| 45 | ml |
peanut oil
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
ginger
minced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | each |
cucumbers
peeled |
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
sesame oil
|
|
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.
