Oil-Blasted Fresh Scallops
A traditional Jiaodong regional dish, these oil-blasted scallops are soft, tender, and richly savory-fragrant, with a bright, glossy white appearance.
Ingredients
Fresh scallops
400 g
Clear broth
75 g
Egg white
1
Scallion whites (split and diced)
10 g
Winter bamboo shoots (cut into 0.4 cm cubes)
25 g
Chicken fat
10 g
Wet cornstarch (part for sauce, part for coating)
50 g
Salt (fine salt)
3 g
Fresh button mushrooms (cut into 0.4 cm cubes)
25 g
Peanut oil (about 50 g actually used)
500 g
Shaoxing wine
5 g
MSG
2 g
Green peas (boiled in water)
15 g
Instructions
1
Ingredient Prep and Sauce Mixing
Slice the fresh scallops into 0.3 cm thick rounds; cut the winter bamboo shoots and fresh button mushrooms into 0.4 cm cubes; split and dice the scallion whites; boil the green peas in water. In a bowl, combine the clear broth, fine salt (2 g), MSG, and wet cornstarch and stir well to form a sauce.
2
Coating and Passing Through Oil
Blanch the fresh scallops briefly in boiling water, then remove and place in a bowl. Add the egg white, wet cornstarch (35 g), and fine salt (1 g), and toss to coat evenly. Heat the peanut oil in a wok over high heat until about 70% hot, then add the scallops, pass them through the oil briefly, and remove.
3
Final Stir-Fry and Plating
Leave about 50 g of oil in the wok, heat over high heat, then add the diced scallions, bamboo shoots, button mushrooms, and green peas and stir-fry briefly. Splash in the Shaoxing wine, add the scallops, then quickly pour in the prepared sauce, drizzle with the chicken fat, toss rapidly, and plate immediately.
