Ginger-Infused Scallop Coins with Savory Oyster Glaze
Delight your taste buds with these delicate ginger-infused scallop coins, gently poached and then adorned with a rich oyster sauce. This elegantly presented dish brings together the vibrant flavors of fresh scallops and tender snow peas, all harmonized by the aromatic notes of ginger and garlic. Perfect for an impressive appetizer or a main course, this recipe embodies the essence of Chinese cuisine, making it an excellent choice for any gathering or special occasion. Share it with friends and family for a memorable culinary experience!
N/A
Servings
258
Calories
16
Ingredients
Ingredients
Sea scallops
2 lbs (Rinsed and cut into coins)
Fresh ginger
7 slices (Smash 6 slices and mince 1)
Scallions
7 (Trimmed and cut in half, with 6 smashed and 1 minced)
Water
4 cups (For poaching)
Chinese rice wine or sake
1/4 cup (For poaching)
Chinese rice wine or sake
3 1/2 tablespoons (For sauce)
Minced garlic
1 tablespoon (For sauce)
Chicken broth
1 cup (For sauce)
Oyster sauce
1/4 cup (For sauce)
Soy sauce
1 tablespoon (For sauce)
Cornstarch
1 tablespoon (For sauce)
Sugar
2 teaspoons (For sauce)
Oriental sesame oil
1 teaspoon (For sauce)
Safflower oil or corn oil
3 tablespoons (For stir-frying)
Snow peas
1 lb (Trimmed and stringed)
Salt
1/4 teaspoon (For stir-frying)
Instructions
1
Begin by slicing each scallop horizontally in half to create two thin coins.
2
In a large saucepan, smash 6 slices of ginger with the flat side of a knife. Cut 6 scallions in half and smash them as well. Combine the smashed ginger, scallions, 4 cups of water, and 1/4 cup of rice wine. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes to infuse the flavors.
3
While the poaching liquid simmers, take the remaining slice of ginger and scallion and finely mince them. Combine both in a small bowl with the minced garlic for later use.
4
In a separate mixing bowl, combine the chicken broth, oyster sauce, soy sauce, the remaining 1 1/2 tablespoons of rice wine, cornstarch, sugar, and sesame oil. Set this mixture aside for the sauce.
5
Once the poaching liquid has simmered, gently add the scallop coins. Allow them to simmer in the infused broth until just cooked through, approximately 1 to 1.5 minutes. Carefully drain the scallops and set them aside.
6
Heat a wok or large skillet over high heat and add 1 tablespoon of oil. Once hot, add the trimmed snow peas along with the remaining 2 tablespoons of rice wine and a pinch of salt. Stir-fry the peas for about 2 minutes, or until they are tender yet retain their bright green color. Arrange the peas around the edge of a large serving platter and place the drained scallops in the center.
7
In the same wok, add the remaining 2 tablespoons of oil and the garlic-ginger mixture over high heat. Stir-fry for about 10 seconds until fragrant, then stir in the prepared oyster sauce mixture. Cook, stirring constantly, until the sauce thickens slightly.
8
Finally, pour the sauce generously over the scallops on the platter. Serve immediately, enjoying the blend of flavors and textures!
Nutrition Information
4.8g
Fat
11g
Carbs
40.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Ginger-Infused Scallop recipe?
The primary protein is 2 lbs of sea scallops, which are rinsed and sliced horizontally into thin coins.
How should the scallops be sliced for this dish?
Each scallop should be sliced horizontally in half to create two thin, coin-like pieces.
What aromatics are used to infuse the poaching liquid?
The poaching liquid is infused with 6 smashed slices of fresh ginger and 6 smashed scallions.
What liquids are used to poach the scallops?
The scallops are poached in a mixture of 4 cups of water and 1/4 cup of Chinese rice wine or sake.
How long should the poaching liquid simmer before adding the scallops?
The mixture should simmer for 5 minutes to allow the ginger and scallion flavors to infuse.
How long do the scallop coins take to cook in the poaching liquid?
The scallop coins should simmer for approximately 1 to 1.5 minutes until they are just cooked through.
What ingredients make up the savory oyster sauce mixture?
The sauce consists of chicken broth, oyster sauce, soy sauce, rice wine, cornstarch, sugar, and oriental sesame oil.
How are the snow peas prepared for this recipe?
The snow peas should be trimmed and stringed, then stir-fried with rice wine and a pinch of salt.
How long should you stir-fry the snow peas?
Stir-fry the snow peas for about 2 minutes until they are tender but still bright green.
What type of oil is best for stir-frying this dish?
Safflower oil or corn oil is recommended for stir-frying the vegetables and aromatics.
How is the garlic-ginger mixture prepared for the final sauce step?
One slice of ginger and one scallion are finely minced and combined with one tablespoon of minced garlic.
How long do you stir-fry the aromatics before adding the sauce mixture?
The minced garlic, ginger, and scallion should be stir-fried for about 10 seconds until fragrant.
How is the dish presented on the platter?
Arrange the stir-fried snow peas around the edge of the platter and place the drained scallops in the center.
What is the calorie count for this recipe?
This recipe contains 258 calories per serving.
Is this recipe high in protein?
Yes, it is very high in protein, providing 40.7g per serving.
What is the fat content of the Ginger-Infused Scallop Coins?
The dish contains 4.8g of fat per serving.
How many carbohydrates are in this scallop dish?
There are 11g of carbohydrates per serving.
Can I use sake instead of Chinese rice wine?
Yes, sake is a suitable substitute for Chinese rice wine in both the poaching liquid and the sauce.
What tags are associated with this recipe?
The tags include chinese, scallops, seafood, oyster sauce, ginger, healthy, quick meal, and stir-fry.
Does the sauce need to be thickened?
Yes, the cornstarch in the sauce mixture will cause it to thicken slightly as it cooks in the wok.
Is this dish suitable for a main course?
Yes, it is perfect as an impressive appetizer or a main course for any gathering.
How many total ingredients are used in this recipe?
There are 16 ingredients required for this recipe.
What should the texture of the snow peas be?
They should be tender yet retain their bright green color and a slight crunch.
How much minced garlic is needed?
The recipe calls for 1 tablespoon of minced garlic.
Is sugar used in this recipe?
Yes, 2 teaspoons of sugar are added to the sauce to balance the savory flavors.
What type of sesame oil is recommended?
The recipe specifies using 1 teaspoon of Oriental sesame oil for the sauce.
What is the purpose of smashing the ginger and scallions?
Smashing them helps release their aromatic oils into the poaching liquid more effectively.
Should the sauce be poured over the dish or served on the side?
The instructions state to pour the sauce generously over the scallops on the platter before serving.
How many scallions are needed in total?
A total of 7 scallions are used: 6 are smashed for poaching and 1 is minced for the sauce.
What is the flavor profile of this dish?
It features delicate, ginger-infused scallops paired with a rich, savory oyster glaze and fresh, crisp snow peas.