Ingredients Jump to Instructions ↓

  1. 1 lb Large scallops

  2. 1-in pieces --SCALLOP MARINADE--

  3. 1 tb Dry vermouth

  4. 1/2 ts Sugar

  5. 2 ts Cornstarch

  6. --SAUCE MIXTURE-- 1/4 c Chicken stock

  7. 2 tb Soy sauce

  8. 1 tb Chinese rice wine

  9. 1 tb Brown sugar

  10. 1 ts Cornstarch

  11. 3 tb Peanut or corn oil

  12. - (or more if needed) 1/2 ts Salt

  13. 2 ts Fresh peeled ginger, minced

  14. 2 ts Fresh peeled garlic, minced

  15. 2 Green onions; chopped

  16. 2 ts Chili paste with garlic

  17. 1 Cucumber; peeled

  18. 1/2" thick pieces

  19. 1 tb Red wine vinegar

  20. 1 ts Sesame oil

  21. 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok over medium-high heat. Add

  22. 2 tablespoons of the oil and half the salt. Add dry scallops to the hot oil, stir-fry for about 1 minute. When the scallops begin to feel firm to the touch, remove from the wok; set aside. Reheat the wok. Add

  23. 1 tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven. Sprinkle a few drops of water to test the heat. It should bubble and sizzle. Put a heatproof trivet on the dining table. Carefully place the hot sizzling platter on top of the trivet. As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve hot. Makes

  24. 4 servings as the main entree or up to

  25. 8 as part of a multicourse Chinese menu.


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