Oil-Blasted Fresh Scallops

Name: Oil-Blasted Fresh Scallops
Ingredients: 250g Fresh scallops (marinated with salt, egg white, and cornstarch slurry); 20g Mushrooms (washed and evenly diced); 20g Carrots (washed and evenly diced); 20g Green bell peppers (washed and evenly diced); 3g Salt; 1 Egg white; 10g Cooking wine; 2g MSG; 50g Stock (for thickening sauce); 4g Chopped scallions; 3g Minced ginger; 500g (approximately 60g used) Cooking oil (for stir-frying scallops); As needed Cornstarch slurry (for marinating and thickening sauce)

A classic Shandong (Lu) cuisine dish, featuring tender, silky fresh scallops, crisp fresh accompanying ingredients, a thick, glossy clinging sauce, and a delicious, well-balanced flavor.

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Ingredients

Fresh scallops (marinated with salt, egg white, and cornstarch slurry) 250g

Mushrooms (washed and evenly diced) 20g

Carrots (washed and evenly diced) 20g

Green bell peppers (washed and evenly diced) 20g

Salt 3g

Egg white 1

Cooking wine 10g

MSG 2g

Stock (for thickening sauce) 50g

Chopped scallions 4g

Minced ginger 3g

Cooking oil (for stir-frying scallops) 500g (approximately 60g used)

Cornstarch slurry (for marinating and thickening sauce) As needed

Instructions

Step 1

Add salt, egg white, and cornstarch slurry to the scallops and mix well to coat. Wash and evenly dice the accompanying ingredients.

Step 2

Combine stock, cooking wine, MSG, and cornstarch slurry in a bowl to make the thickening sauce.

Step 3

Heat oil in a wok to about 50% hot (medium-high). Add the marinated scallops, briefly stir-fry until just cooked through, then remove and drain off excess oil. Leave a thin layer of oil in the wok, add scallions and ginger and stir-fry until fragrant, then add the diced vegetables and scallops and stir-fry together. Pour in the thickening sauce and stir-fry until evenly coated.