Scallop Ginger and Spring Onion Stir-Fry
Plump scallops seared golden and tossed with fresh ginger, spring onion, and a light soy and Shaoxing wine glaze, a Cantonese seafood classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat scallops very dry with paper towels. Cut ginger into thin matchsticks. Cut spring onions into 5cm lengths. Mince garlic. Mix soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a bowl. Combine cornstarch with 2 tbsp water.
Sear
Heat 2 tbsp neutral oil in a wok over high heat until smoking. Add scallops flat-side down in a single layer (work in batches if needed to avoid overcrowding), sear 90 seconds without moving until deep golden. Flip and sear 60 seconds more. Remove and set aside.
Bloom
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry garlic and ginger 30 seconds until fragrant and just golden, watching closely.
Build
Pour the soy mixture into the wok, stir 20 seconds until glossy. Stir in cornstarch slurry, cook 20 seconds until sauce lightly thickens.
Finish and plate
Return scallops to the wok, add spring onions, toss gently once to coat. Serve immediately over steamed jasmine rice.
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