Velveted Scallops Recipe

Cooking Directions

• STEP 1.In a bowl, combine the scallops with egg white, cornstarch, and rice wine. Mix well and let it marinate for 15 minutes.
• STEP 2.Heat oil in a wok or skillet over high heat. Add the scallops and blanch them for about 30 seconds until they turn opaque. Remove and set aside.
• STEP 3.In the same wok, add some more oil and stir-fry garlic, ginger, and vegetables of your choice until they are crisp-tender.
• STEP 4.Add the scallops back to the wok and pour in a sauce made from soy sauce, oyster sauce, and chicken broth. Stir-fry for another minute until everything is well-coated and heated through.
• STEP 5.Serve the velveted scallops hot with steamed rice or noodles.

Cooking Tips

• Make sure to use fresh scallops for the best flavor and texture.
• Blanching the scallops briefly in hot oil helps to seal in their moisture and create a velvety texture.
• Feel free to customize the vegetables according to your preference. Some popular choices include bell peppers, snow peas, and broccoli.

Storage and Serving

• Velveted scallops are best enjoyed immediately after cooking.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet or microwave before serving to maintain the texture of the scallops.