Chinese · Lunch
Silky Poached Scallops with Egg White
Cantonese Scallop with Egg White
Delicate scallops gently poached in a silky egg white and stock sauce with ginger and spring onion, one of Cantonese cuisine's most refined seafood dishes.
$$
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
12gFat
58gCarbs
2gSugar
1gFiber
680mgSodium
45mgChol
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Instructions
1
Prep
Lightly beat 6 egg whites until just broken up—do not whisk to foam—and season with a pinch of salt. Set aside. Slice 2 spring onions finely. Have 300g scallops, 240ml chicken stock, 6 ginger slices, 2 tsp Shaoxing wine, 2 tbsp soy sauce, 0.5 tsp sugar, cornstarch slurry, and 400g cooked jasmine rice ready.
2
Simmer
Bring stock, ginger, Shaoxing wine, soy sauce, and sugar to a gentle simmer over medium heat. Add scallops and poach 3–4 minutes until just opaque and firm. Remove and set aside.
3
Build
Stir cornstarch slurry into the simmering stock and cook 1 minute until lightly thickened. Reduce heat to the lowest setting.
4
Finish
Pour egg whites in a slow stream while stirring gently—they will set into soft silky strands in 30–40 seconds. Return scallops to the sauce. Finish with 1 tsp sesame oil and 0.5 tsp white pepper.
5
Plate
Divide jasmine rice into 2 bowls, top each with scallops and silky egg white sauce, scatter spring onion over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) large scallops
- 6 large egg whites
- 240ml (1 cup) chicken stock
- 6 slices fresh ginger
- 2 tsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 2 tsp cornstarch
- 4 tbsp cold water
- 2 tbsp neutral oil
- 2 scallions
- 400g (14.1 oz) steamed jasmine rice