Scallop Coins With Oyster Sauce

READY IN: 55mins
Recipe by JackieOhNo

From "Chinese New Year", Good Food Magazine February 1988

Top Review by duonyte

An excellent dish that has the added virtue of not requiring a whole lot of time in the kitchen. I used 1/2 lb of sea scallops for two servings, but made half the sauce, which was really the right quantity for us, with the scallops served over steamed rice. Instead of the snow peas, I used a frozen sugar snap stir fry mix - there are several very good frozen mixes available these days which again simplify preparing meals such as this. Do remember to stir up the oyster sauce mix before adding it to your wok - the cornstarch will have settled. Mr Grumpy ate this with pleasure and without drowning it in additional soy or sriracha sauce. I did use less soy and left out the salt, to reduce the sodium level a bit.

Ingredients Nutrition

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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