Stir-Fried Scallops With Lettuce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs 10mins
SERVES: 4-6
YIELD: 1 platter
UNITS: US

INGREDIENTS

Nutrition
  • 3
    dried scallops or 2 tablespoons dried shrimp
  • water, for soaking (soak in the fridge the morning of dinner)
  • Sauce
  • 34
    teaspoon salt
  • 1
    pinch black pepper or 1 pinch white pepper, if you have it
  • 1
    cup strong chicken broth (if using canned, college inn is recommended, but cut back on salt)
  • 12
    teaspoon sugar (this is my adaptation or addition)
  • Thickner
  • 1
    tablespoon cornstarch
  • 1 12
    tablespoons water
  • 4
    tablespoons oil (I reduced amount to 1 TB)
  • 1
    scallion, cut into 1-inch lengths
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DIRECTIONS

  • Early morning PRE-PREP:
  • Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened.
  • Final Prep:
  • Wash and tear lettuce into large sheets.
  • Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside.
  • Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve.
  • IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.
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