Garlic Scallops

poniedziałek, 10 lutego 2014

Garlic Scallops

Time: 30 mins


  • 1 lb scallops
  • 1 red bell pepper, cut into thin strips
  • 4 garlic cloves, finely chopped
  • 2 green onions, cut into 2 inch pieces
  • 1 tablespoon cornstarch, dissolved in
  • 4 tablespoons water
  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce
  • 2 teaspoons rice wine or 2 teaspoons dry sherry or 2 teaspoons rice wine vinegar
  • 1 teaspoon granulated sugar
  • 3 tablespoons oil, for stir-frying
  • 2 tablespoons chopped fresh cilantro leaves, as garnish


  • 1 Rinse the scallops under running water and pat dry.
  • 2 In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
  • 3 In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
  • 4 Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
  • 5 Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
  • 6 Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
  • 7 Stir in the remainder of the green onion and garnish with the chopped cilantro.
  • 8 Serve over rice.

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