Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound large scallops -- cut into 1-in

  3. -- pieces --scallop marinade--

  4. 1 tablespoon dry vermouth

  5. 1/2 teaspoon sugar

  6. 2 teaspoons cornstarch

  7. --sauce mixture--

  8. 1/4 cup chicken stock

  9. 2 tablespoons soy sauce

  10. 1 tablespoon Chinese rice wine --

  11. 1 tablespoon brown sugar

  12. 1 teaspoon cornstarch

  13. 3 tablespoons peanut or corn oil -- (or more if needed)

  14. 1/2 teaspoon salt

  15. 2 teaspoons fresh peeled ginger -- minced

  16. 2 teaspoons fresh peeled garlic -- minced

  17. 2 green onions -- chopped

  18. 2 teaspoons chili paste with garlic

  19. 1 cucumber -- peeled

  20. into 1/2" thick pieces

  21. 1 tablespoon red wine vinegar

  22. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Pat dry the scallops. In a bowl, toss scallops with the marinade; set aside for 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 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 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 4 servings as the main entree or up to 8 as part of a multi-course Chinese menu.



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