Sunday, February 19, 2006

Scallops In Oyster Sauce

The trick to cooking scallops is to heat them sufficiently to destroy harmful organisms, but not so long as to make the flesh too tough. This requires careful monitoring, as scallops can be toughened by just seconds of overcooking. Scallops undergo a characteristic change when cooked, this can help you judge doneness: They turn opaque and their flesh is just firm, not soft.

Image hosting by Photobucket


1 lb fresh scallops
1/2 lb broccoli - cut into bite size and microwave on high for 1 minute
4 ginger slices
2 spring onions
1 tbsp cooking wine
1 carrot - cut into thin slices
3 cloves minced garlic
2 tbsp oil


1 tbsp oyster sauce
½ tbsp fish sauce
1 tsp sugar
1 tbsp Sesame oil


1. Remove and discard the tiny muscle on the side of the scallops first and rinse well.

2. Bring water in pan to boil, blanch scallops for about 3 minutes in water with spring onions, ginger, wine and scallops added, then remove. Alternatively, towel dry scallops and season with kosher salt and pepper. Heat pan with 1 tbsp oil and sear scallops until brown on both sides.

Heat 2 tbsp of oil , add in carrots and broccoli . Pour in seasonings and minced garlic, then add scallops and mix well, remove to serving plate .


No comments:

Related Posts Plugin for WordPress, Blogger...