Warm tossed scallops, or "温拌鸟贝" in Chinese, is a delicate and refreshing dish that highlights the natural sweetness of scallops. Here’s a simple yet authentic recipe to recreate this restaurant favorite at home.
Ingredients:
- 300g fresh scallops (cleaned, muscles removed)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 minced garlic clove
- 1 sliced red chili (optional)
- Fresh cilantro, chopped
- 1 tsp sesame seeds
Steps:
1. Prep the Scallops: Rinse scallops under cold water and pat dry. If using large scallops, slice them into thinner pieces for even cooking.
2. Blanch Quickly: Bring a pot of water to a simmer. Drop scallops in for 10-15 seconds until they turn opaque. Immediately transfer to an ice bath to stop cooking and retain tenderness.
3. Make the Dressing: In a bowl, mix soy sauce, rice vinegar, sesame oil, sugar, garlic, and chili (if using) until sugar dissolves.
4. Toss and Serve: Combine blanched scallops with the dressing, cilantro, and sesame seeds. Toss gently to coat evenly. Serve chilled or at room temperature for the best flavor.
Tips:
- Use fresh scallops for a sweeter taste.
- Avoid overcooking to keep them tender.
- Garnish with extra cilantro or a drizzle of sesame oil for extra aroma.
This dish balances umami, acidity, and freshness, making it perfect as an appetizer or light meal. Enjoy!
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