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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Build
Stir cornstarch slurry into the simmering stock and cook 1 minute until lightly thickened. Reduce heat to the lowest setting.
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.
Plate
Divide jasmine rice into 2 bowls, top each with scallops and silky egg white sauce, scatter spring onion over, and serve immediately.
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