Name: Sizzling Sichuan Scallops
Ingredients: 1 lb Large scallops cut into 1-in pieces; 1 tb Dry vermouth; 1/2 ts Sugar; 2 ts Cornstarch; 1 ts Sesame oil; 1/4 c Chicken stock; 2 tb Soy sauce; 1 tb Chinese rice wine =OR=- Dry sherry; 1 tb Brown sugar; 1 ts Cornstarch; 3 tb Peanut or corn oil (or more if needed); 1/2 ts Salt; 2 ts Fresh peeled ginger, minced; 2 ts Fresh peeled garlic, minced; 2 Green onions; chopped; 2 ts Chili paste with garlic; 1 Cucumber; peeled cut into 1/2" thick pieces; 1 tb Red wine vinegar; 1 ts Sesame oil

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Sichuan	Seafood, Oriental	4	Servings

INGREDIENTS

1	lb	Large scallops cut into 1-in pieces
1	tb	Dry vermouth
1/2	ts	Sugar
2	ts	Cornstarch
1	ts	Sesame oil
1/4	c	Chicken stock
2	tb	Soy sauce
1	tb	Chinese rice wine =OR=- Dry sherry
1	tb	Brown sugar
1	ts	Cornstarch
3	tb	Peanut or corn oil (or more if needed)
1/2	ts	Salt
2	ts	Fresh peeled ginger, minced
2	ts	Fresh peeled garlic, minced
2		Green onions; chopped
2	ts	Chili paste with garlic
1		Cucumber; peeled cut into 1/2" thick pieces
1	tb	Red wine vinegar
1	ts	Sesame oil

INSTRUCTIONS

SCALLOP MARINADE
SAUCE MIXTURE
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. Makes 4 servings
as the main entree or up to 8 as part of a multicourse Chinese menu.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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