Oil-Blasted Fresh Scallops
A Shandong dish of fresh scallops quickly stir-fried over high heat with winter bamboo shoots and mushrooms. Tender and fragrant with harmonious colors, offering a light and refreshing taste.
Ingredients
Fresh scallops (sliced into 0.3 cm thick rounds)
200 g
Winter bamboo shoots (cut into 0.4 cm cubes)
100 g
Fresh button mushrooms (cut into 0.4 cm cubes)
50 g
Green peas (boiled in water)
15 g
Refined salt
10 g
Monosodium glutamate (MSG)
7.5 g
Wet cornstarch
30 g
Shaoxing wine
25 g
Egg white
25 g
Scallion whites (split and diced)
10 g
Peanut oil
150 g
Chicken fat
15 g
Clear broth
to taste
Instructions
1
Step 1
Slice the scallops into 0.3 cm thick rounds. Cut the winter bamboo shoots and fresh button mushrooms into 0.4 cm cubes. Split the scallion whites and dice them. Boil the green peas in water until tender.
2
Step 2
In a bowl, combine the clear broth, refined salt, monosodium glutamate, and wet cornstarch, and stir until smooth to make the sauce.
3
Step 3
Blanch the scallops in boiling water, then remove and drain. Place them in a bowl, add the egg white, wet cornstarch, and refined salt, and stir until the scallops are evenly coated and slightly sticky.
4
Step 4
Heat the peanut oil in a wok over high heat until it reaches about 70% hot (approximately 175 °C). Add the scallops to flash-fry briefly, then remove and drain.
5
Step 5
Leave a small amount of oil in the wok. Over high heat, add the diced scallion whites, bamboo shoot cubes, button mushroom cubes, and green peas and stir-fry briefly. Pour in the Shaoxing wine, add the scallops, then quickly pour in the prepared sauce and drizzle with the chicken fat.
6
Step 6
Toss the wok rapidly to coat everything evenly, then transfer to a plate and serve immediately.
