Tender, succulent scallops transformed into a flavour sensation – that's the promise of this quick and easy Scallion & Ginger Scallop recipe. This dish perfectly balances the sweetness of the scallops with the fragrant bite of scallions and ginger, creating a symphony of textures and tastes that's surprisingly simple to achieve. Forget complicated techniques and lengthy prep times; this recipe is ideal for a weeknight meal, impressing your guests without hours spent in the kitchen. The vibrant colours and aromatic steam alone will whet your appetite.
Ready to create this culinary masterpiece? This simple, step-by-step guide will walk you through the entire process, from preparing the scallops to achieving the perfect sear and delicate sauce. You'll be enjoying these flavourful scallops in less time than it takes to order takeout!
Tools Needed
- wok
- ice
- fridge
- strainer
- plate
Ingredients
- Scallops
- Canola or vegetable oil
- Chinese cooking wine
- Soy sauce
- Water
- Scallions
- Ginger
- Lemon juice
- Crispy Chinese bread sticks
- Leeks
Step-by-Step Instructions
Step 1. Sear and Chill the Scallops
- Heat oil in a wok until very hot. Pour hot oil over scallops to slightly cook the exterior.
- Immediately place the pan over ice, then refrigerate the scallops to cool.
Step 2. Prepare the Scallion & Ginger Broth
- While scallops chill, prepare the broth. Warm Chinese cooking wine to reduce the alcohol.
- Add soy sauce and water. Simmer gently, not boiling, at tea-steeping temperature.
- Add chopped scallions and grated ginger. Steep for 10-20 minutes, then strain.
Step 3. Assemble the Dish
- Remove scallops from the fridge, slice, and arrange on a plate.
- Pour the broth over the scallops, add lemon juice.
Step 4. Garnish and Serve
- Garnish with crispy Chinese bread sticks and shredded leeks.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use an oil with a high smoke point, such as canola or vegetable oil.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 10-20g
- Protein: 20-30g
FAQs
1. Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them dry before cooking to ensure a good sear.
2. What if I don't have dry sherry? Can I substitute?
Yes, you can substitute with dry white wine, or even chicken broth for a slightly milder flavor.
3. How do I prevent the scallops from becoming rubbery?
Don't overcrowd the pan when searing. Cook them in batches to ensure they get a nice sear and cook evenly without steaming.
This Scallion & Ginger Scallop recipe is a testament to the beauty of simple cooking. With minimal ingredients and effort, you can create a restaurant-quality dish that's sure to impress. Enjoy the delicious results and savor the satisfying flavors of this quick and easy Chinese delight!