Ingredients Jump to Instructions ↓

  1. 10 large sea scallops Salt Freshly ground black pepper

  2. 3 Tbsp vegetable oil

  3. 1/2 cup fresh lotus root - sliced

  4. 1/4 cup carrot - sliced

  5. 4 - 5 dried shitake mushrooms - soaked and sliced

  6. 2 slices fresh ginger

  7. 2 cloves garlic chopped

  8. 1 stalk spring onions - cut into 1 inch length

  9. 1 tbsp shaoxing cooking wine Sauce:

  10. 2 tbsp oyster sauce

  11. 1 tbsp soya sauce

  12. 1/2 tsp sugar

  13. 1 tsp sesame oil

  14. 1 tbsp cornstarch/tapioca starch

  15. 1 tbsp water a dash of pepper

Instructions Jump to Ingredients ↑

  1. Nuke lotus root and carrot with 2 tbsp water in the microwave on high for 1 minute. Mix the sauce ingredients together. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper. Heat 1 tbsp oil over high heat in a frying pan large enough to hold the scallops. Scallops too close together in a pan will steam rather than pan-fry. When the oil is very hot, add the seasoned scallops, and cook for 2 – 3 minutes, until the underside turns golden brown, depending on the size of the scallops. Turn the scallops over and cook for 2 – 3 minutes more. Except for turning them over the one time, do not move the scallops or fidget with them while they cook. Tip the pan onto a plate lined with kitchen paper to absorb the excess oil. Heat 2 tbsp oil in a wok and fry the ginger until fragrant. Add in the mushrooms and garlic and saute/stir fry. Pour the tbsp of shaoxing wine to the side of the wok. Add in the lotus root, carrot and the sauce mixture and cook until sauce thickens. Add in the seared scallops and mix well. Add in the spring onions. Serve hot. Serves


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