Oil-Blast Scallops
Shandong-style oil-blasted scallops: tender, silky scallops paired with crisp accompaniments, bound by a rich, tightly clinging sauce—flavorful and satisfying.
Ingredients
fresh scallops
250 g
shiitake mushrooms (washed and diced small)
20 g
carrot (washed and diced small)
20 g
green bell pepper (washed and diced small)
20 g
salt
3 g
egg white
1
cooking wine
10 g
monosodium glutamate
2 g
clear broth
50 g
minced scallion
4 g
minced ginger
3 g
neutral cooking oil (about 60 g actually used)
500 g
cornstarch slurry
to taste
Instructions
1
Step 1
Add the salt, egg white, and cornstarch slurry to the scallops and toss to coat evenly. Wash the accompanying ingredients and dice them all to a uniform small size.
2
Step 2
In a bowl, combine the clear broth, cooking wine, monosodium glutamate, and cornstarch slurry to make a sauce mixture.
3
Step 3
Heat oil in a wok to about 150°C (medium-hot). Add the coated scallops, slide them through the oil briefly until just cooked, then remove and drain. Leave a little oil in the wok, add the minced scallion and ginger and stir-fry until fragrant, then add the diced vegetables and the scallops and stir-fry together. Pour in the sauce mixture and toss quickly until evenly coated.
