Oil-Burst Scallops

Name: Oil-Burst Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g Scallops (meat removed, tendons trimmed, cut into segments); 15 g Garlic cloves; 25 g Green garlic; 500 g Vegetable oil (about 50 g actually used); 10 g Cooking wine; 5 g Ginger; 25 g Scallion; 2 g Salt; 3 g MSG (monosodium glutamate); 40 g Wet cornstarch; 100 g Clear broth

A signature Shandong dish of fresh scallops flash-fried in hot oil, prized for its clean, delicate flavor and tender-crisp texture.

25 min

Easy

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Ingredients

Scallops (meat removed, tendons trimmed, cut into segments) 200 g

Garlic cloves 15 g

Green garlic 25 g

Vegetable oil (about 50 g actually used) 500 g

Cooking wine 10 g

Ginger 5 g

Scallion 25 g

Salt 2 g

MSG (monosodium glutamate) 3 g

Wet cornstarch 40 g

Clear broth 100 g

Instructions

Step 1

Rinse off the mucus on the surface of the scallop shells, pry the shells open, and remove the scallop meat. Wash off any debris and trim away the tough tendons, then cut each scallop into segments. Place the scallops in a bowl and prepare a sauce by mixing the clear broth, cooking wine, MSG, salt, and wet cornstarch together.

Step 2

Place a wok over high heat and bring the vegetable oil up to a hot, almost smoking temperature. Add the scallop meat and stir-fry rapidly for a few minutes, then transfer to a colander to drain off the excess oil.

Step 3

Return the wok to the heat with only a thin layer of oil remaining at the bottom. Add the scallops back in, immediately pour in the prepared sauce, toss several times to coat evenly, drizzle with sesame oil, and serve.