| 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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