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Nesting Scallops

Chef.at.Home's picture
Ingredients
  Dried black mushrooms 6 Small
  Shao hsing wine/Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sea scallops 1 Pound, cut in half horizontally
  Potato 1 Large
  Chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Oyster flavored sauce 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Minced fresh ginger 1 Teaspoon
  Red onion 1 Small, cut into 1-inch squares
  Snow peas 1⁄4 Pound, ends and strings removed
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Sliced bamboo shoots 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon, mixed with 4 teaspoons water
  Water 4 Teaspoon
Directions

Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and slice caps in half.
Set aside.
Combine marinade ingredients in a small bowl.
Add scallops and stir to coat.
Set aside for 30 minutes.
Peel potato and shred into a bowl.
Add salt and cover with cold water.
Set aside.
Combine sauce ingredients in a small bowl and set aside.
Cooking Drain potato thoroughly and pat dry with paper towels.
Set wok in a ring stand and add oil to a depth of about 2 inches.
Over medium-high heat, bring oil to 360°F.
Evenly spread half the of the potato over sides and bottom of a lightly oiled, 5-inch-diameter wire strainer.
Press a second wire strainer of the same size down into the first to form a potato "nest." Holding strainers together, cook nest, carefully ladling oil over all sides for 2 minutes or until potato is evenly browned.
Lift out, gently tapping strainers to loosen nest.
Drain on paper towels.
Repeat with remaining potatoes; set nests aside.
Remove all but 2 tablespoons oil from wok.
Reheat oil over high heat until hot.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add scallops and stir-fry for 2 minutes or until scallops turn opaque.
Remove from wok and set aside.
Add 1 tablespoon oil to wok.
When oil is hot, add onion and mushrooms and stir-fry for 30 seconds.
Add snow peas, water chestnuts, and bamboo shoots and stir-fry for 30 seconds.
Add sauce and cook until heated through.
Return scallops to wok.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Place potato nests in center of platter and fill each nest with half of the scallop mixture.

Recipe Summary

Cuisine: 
Asian

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