Scallop Coins With Oyster Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Chinese New Year , Good Food Magazine February 1988 Ingredients:
2 lbs sea scallops, rinsed |
7 slices fresh ginger (about 1/4 inch each) |
7 scallions, trimmed |
4 cups water |
1/4 cup chinese rice wine or 1/4 cup sake |
3 1/2 tablespoons chinese rice wine or 3 1/2 tablespoons sake |
1 tablespoon minced garlic |
1 cup chicken broth |
1/4 cup oyster sauce |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
2 teaspoons sugar |
1 teaspoon oriental sesame oil |
3 tablespoons safflower oil or 3 tablespoons corn oil |
1 lb snow peas, trimmed and stringed |
1/4 teaspoon salt |
Directions:
1. Cut each scallop horizontally in half to make 2 coins.
2. Smash 6 slices ginger with flat side of knife. Cut 6 scallions crosswise in half and smash. Heat smashed ginger and scallions, the water, and 1/4 cup rice wine in large saucepan to boiling. Reduce heat to low and simmer 5 minutes.
3. Meanwhile, mince remaining slice ginger and scallion and mix with garlic in small bowl.
4. Mix broth, oyster and soy sauces, 1-1/2 T. rice wine, the cornstarch, sugar, and sesame oil in mixing bowl; set oyster sauce aside.
5. Add scallops to poaching liquid in saucepan and simmer until just cooked through, about 1-1/2 minutes. Drain scallops.
6. Heat wok or large skiller over high heat. Add 1 T. oil and heat until hot. Add snow peas, remaining 2 T. rice wine, and the salt; stir-fry until peas are tender but still bright green, about 2 minutes. Spoon peas around edge of large platter and spoon scallops in center.
7. Heat work over high heat, add remaining 2 T. oil and garlic mixture, and stir-fry 10 seconds. Stir in oyster sauce and cook until thickened. Pour sauce over scallops and serve at once.
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