What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974260 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Garlic Scallops

Fish and Seafood

Garlic Scallops
4 vegetable leaves, the dark green part of bok cai, washed and dried
1 cup vegetable oil
1/8 teaspoon salt
12 scallops removed from their shells, then dry the shell and scallops
2 large cloves of garlic, minced
2 teaspoons thin soy sauce
1 Tablespoon oyster-flavored sauce
1 Tablespoon dry sherry
1 teaspoon cornstarch
2 Tablespoons peanut oil
1 teaspoon sesame oil
1. Dry the leaves again, so they do not sputter when fried, then roll them tightly, and shred finely.
2.Heat the vegetable oil and fry about a quarter of the leaves for about one minute until very bright green and very crisp. Remove and drain on paper towels, and repeat until all are fried; then sprinkle them with salt and spread on half of a flat platter.
3. Heat wok or fry pan, add the peanut oil until just before it smokes, then put in the scallops and sear them for half minute on each side. Arrange them one to a shell, and put the shells on the platter. Leave any remaining oil in the wok or pan.
4. Mix the garlic, soy and oyster sauces, and the sherry; and in a separate small bowl, mix cornstarch with one tablespoon of cold water.
5. Reheat wok with its oil, add garlic mixture and stir for fifteen seconds before adding the cornstarch mixture and stir them together until thickened, then pour this over the scallops, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720