Garlic Scallops
Yellow and white in color, soft and glutinous, this dish braises Sichuan single-clove garlic (jade pearl) with dried scallops — a perfect match for both wine and rice.
Ingredients
Dried scallops (washed, steamed with chicken broth and Shaoxing wine until tender)
150 g
Chicken broth (100 g for steaming scallops, the rest for braising)
300 g
Whole garlic cloves (peeled, washed, briefly fried then steamed until tender)
125 g
Ginger (crushed)
10 g
Sichuan salt
2 g
Scallion segments (crushed)
5 g
MSG
2 g
Sesame oil (drizzled in)
3 g
Shaoxing wine (5 g used for steaming the scallops)
10 g
Lard (20 g for stir-frying, the rest for frying the garlic)
200 g
Wet starch (for a thin slurry)
20 g
Instructions
1
Steam the ingredients
Wash the dried scallops, place them in a bowl with 100 g of chicken broth and 5 g of Shaoxing wine, and steam until tender. Peel and wash the whole garlic cloves, briefly fry them in lard heated to about 50% hot, then place them in a bowl and steam until tender. Crush the ginger and scallions.
2
Braise and finish
Place a wok over high heat, add 20 g of lard and heat to about 50% hot, add the ginger and scallions and stir-fry until fragrant. Pour in the chicken broth, bring to a boil to release the flavor, then remove the ginger and scallions. Add the scallops and garlic, season with Sichuan salt and Shaoxing wine, and braise briefly. First, remove the garlic and arrange it around the outer rim of the serving plate. Add MSG and wet starch to the wok to form a thin slurry, drizzle in the sesame oil, then pour everything over the dish in the plate and serve.
