Home › Seafood

Garlic Scallops

Share

(Photo by dsrc/Flickr)
enlarge image

(Photo by dsrc/Flickr)

Sweet, tender scallops sauteed with garlic and flavorful seasonings.

Serves 4.

Ingredients

375 g/12 oz scallop meat
half a small capsicum
1 teaspoon finely chopped garlic
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 teaspoon cornflour (cornstarch)
1 tablespoon cold water
2 tablespoons peanut oil
1 teaspoon sesame oil
shredded lettuce for garnish

Directions

Remove any dark streaks on the scallops. Dice the capsicum. Crush or finely chop the garlic. Mix together the soy sauce, oyster sauce and sherry. Mix cornflour with cold water in a separate container and have all the ingredients assembled before starting to cook.

Heat wok, add peanut oil and heat again for 30 seconds, then swirl to spread oil. On low heat fry garlic for a few seconds, stirring. Do not let it brown or it will taste bitter. Increase heat, add capsicum and stir-fry for 1 minute. Add scallops and stir-fry for 30 seconds. Do not over-cook scallops or they will shrink and toughen. Pour in the mixed seasonings, stir in the cornflour mixture and continue stirring until the sauce boils and thickens slightly. Sprinkle sesame oil over, garnish and serve at once with rice.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.