Try this Scallops in Oyster Sauce recipe, or contribute your own.
Suggest a better descriptionWash the scallops, remove and discard the hard muscle. pat dry and separate the corals from the scallops. Place each scallop on its side and slice into 2-3 pieces. Pat dry again and put into a dish.
Halve the corals horizontally and put into another dish.
Prepare the marinade. add white pepper to taste, a good 1/2 tsp cornflour and a little over half of the egg white to the scallops and stir to coat. Add the remaining cornflour and egg white to the corals. Leave to marinate for 10 minutes.
Prepare the sauce: dissolve the potato flour in the water. Stir in the salt and oyster sauce and put aside.
Heat a wok over a high heat until smoke rises. Add 2 1/2 tbsp of the oil and swirl it around. Add half the garlic and as soon as it sizzles and takes on colour, add half the ginger, then half the white spring onion. Stir and tip in the scallops immediately. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-60 seconds or until the scallops are barely cooked, and have become whitish. Splash half the wine around the side of the wok and continue to stir. As soon as the sizzling dies down, drain in a sieve placed over a bowl to catch the juice that will continue to drip from the scallops.
Add 1 1/2 tbsp oil to the wok and swirl it around. Stir in the rest of the garlic, ginger and white spring onion. Add the coral and stir and toss as before for about I minute. Splash the remaining wine or sherry around the side of the wok, stir, cover, lower the heat and cook for about 2 more rninutes or until the corals become firm to the touch. Remove to the sieve over the bowl. While the corals are being cooked, add 3 tbsp scallop juice to the potato flour and oyster sauce mixture. Blend thoroughly and keep nearby.
Turn up the heat again, add the remaining 1 tbsp oil to the wok and swirl it around. Tip in the celery, stir, and then add the mushrooms. Stir and toss for 30-60 seconds; the celery should remain crisp. Make a well; pour in the well-stirred sauce and when it bubbles add the scallops and corals. Add the green spring onion and then remove to a warm serving plate. Sprinkle on some sesame oil to enhance the flavour. Serve immediately.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 313 | ||
Calories from Fat: 168 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 593.3mg | 20 % | |
Potassium 808.2mg | 21 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.6g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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