Wok-fried fragrant scallops

Name: Wok-fried fragrant scallops
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Chinese recipes

Easy
February 2019

Easy
February 2019

Serves 4
Hands-on time 15 min

Ching-He Huang created this dish for a traditional Chinese New Year menu. It’s an elegant starter of pan-fried scallops dressed in sesame, soy and chilli served with crisp watercress. If you like, serve the scallops in their pretty shells to add extra wow-factor.

If you’re making a Chinese feast, try Ching’s pork wontons, garlic spinach longevity noodles, red-cooked cod and maple pineapple recipes.

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Nutrition: per serving

Calories: 205kcals
Fat: 12.5g (1.8g saturated)
Protein: 18.6g
Carbohydrates: 3.9g (3.1g sugars)
Fibre: 1.2g
Salt: 2.4g

Nutrition: per serving

Calories: 205kcals
Fat: 12.5g (1.8g saturated)
Protein: 18.6g
Carbohydrates: 3.9g (3.1g sugars)
Fibre: 1.2g
Salt: 2.4g

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Ingredients

1 tbsp rapeseed oil, plus extra for frying
A few sichuan peppercorns, toasted in a dry pan and ground in a pestle and mortar, to taste
1 small cayenne chilli, deseeded and finely chopped (see tip)
1 tbsp shaoxing rice wine or dry sherry
Ground white pepper
8 hand-dived king scallops
200g watercress, trimmed
Squeeze lemon juice
Drizzle olive oil

For the dressing

2 garlic cloves, crushed
2.5cm piece fresh ginger, finely grated
4 tbsp premium dark soy sauce
4 tbsp rice vinegar (available from supermarkets)
2 tbsp toasted sesame oil
1 spring onion, finely sliced
1 red chilli, deseeded and finely chopped
Small handful fresh coriander, finely chopped

Ingredients

1 tbsp rapeseed oil, plus extra for frying
A few sichuan peppercorns, toasted in a dry pan and ground in a pestle and mortar, to taste
1 small cayenne chilli, deseeded and finely chopped (see tip)
1 tbsp shaoxing rice wine or dry sherry
Ground white pepper
8 hand-dived king scallops
200g watercress, trimmed
Squeeze lemon juice
Drizzle olive oil

For the dressing

2 garlic cloves, crushed
2.5cm piece fresh ginger, finely grated
4 tbsp premium dark soy sauce
4 tbsp rice vinegar (available from supermarkets)
2 tbsp toasted sesame oil
1 spring onion, finely sliced
1 red chilli, deseeded and finely chopped
Small handful fresh coriander, finely chopped

Method

Mix all the dressing ingredients together in a small bowl (see Make Ahead), then taste and adjust the seasoning as needed. Set aside.
In another small bowl, mix the oil, ground sichuan pepper, cayenne and rice wine with 4 pinches each of salt and ground white pepper.
Heat a drizzle of rapeseed oil in a large frying pan over a medium-high heat, then add the scallops and cook for 2 minutes. Carefully turn them over (in the order in which you put them in the pan), then pour in the sichuan mixture and continue frying until just cooked through (about 2 more minutes, or to your liking).
In a medium bowl, toss together the watercress, lemon juice and olive oil. Divide among 4 plates, top with the scallops and cooking juices from the pan, then drizzle with the dressing. Serve straightaway.

Method

Mix all the dressing ingredients together in a small bowl (see Make Ahead), then taste and adjust the seasoning as needed. Set aside.
In another small bowl, mix the oil, ground sichuan pepper, cayenne and rice wine with 4 pinches each of salt and ground white pepper.
Heat a drizzle of rapeseed oil in a large frying pan over a medium-high heat, then add the scallops and cook for 2 minutes. Carefully turn them over (in the order in which you put them in the pan), then pour in the sichuan mixture and continue frying until just cooked through (about 2 more minutes, or to your liking).
In a medium bowl, toss together the watercress, lemon juice and olive oil. Divide among 4 plates, top with the scallops and cooking juices from the pan, then drizzle with the dressing. Serve straightaway.

delicious. tips

Make the dressing a few hours ahead, stirring in the coriander just before serving.
Cayenne chillies are long, shiny and moderately hot. If you can’t find them in your supermarket, use a large pinch of cayenne chilli powder instead.

Recipe By

Ching-He Huang

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