Scallops Oriental

This entry is filed under Asian Recipes, Fish Recipes, Starter Recipes.


A sizzling dish of sichuan scallops

I’m back from hot and humid Singapore and not ready to give up my love affair with eating all things Oriental. We’re big fans of Asian food at the best of times, but since the trip, I’m keen as mustard (or perhaps I should say wasabi !!!) to create new taste sensations – so watch this space.

Anyway, to continue the mood, I thought I’d give you a scrumptious palate teaser, full of Eastern promise…

This one’s got it all going on –  sweet juicy scallops, briefly cooked to retain their soft, delicate  texture with stir fried spring onions, cooked so fast they’re squeaking!

But as usual it’s the sauce stealing the show  – it’s bold and exotic – a perfect balance of sweet, hot, salty and sour imprinting a deep long aftertaste upon your tongue.

Added to this, Scallops Oriental is very quick and easy to put together, making it a perfect first course for a supper party.

Hell! Why not push the boat out and treat yourself to a plateful for a midweek supper? Just pad it out with some thin egg noodles seasoned with a splash of soy and sweet chilli sauce and away you go. Faster than a takeaway and tons tastier too. Delish!

 N.B: If you don’t have a wet fish shop nearby, Tesco are currently selling 200g container of fresh scallops for £3 – you’ll find them in the chilled fish section and they work perfectly well in this recipe.

Serves: 2 as a starter
Preparation Time: 10 minutes
Cooking Time: 3 minutes
Effort Level: Easy

300g scallops
4 spring onions
Small knob fresh ginger – approx 8g
1 small red chilli
4 fat garlic cloves
2 tbsp Shaoxing rice wine – or dry sherry 
2 tbsp sunflower oil
2 tbsp water
1 tbsp soy sauce
1 heaped tsp caster sugar
1/2 tsp Chinese five spice powder

Chopping board and sharp knife
Heavy based frying pan
Food processor

Here’s What You Do:
Peel and roughly slice the ginger, then tip in the food processor with the garlic cloves and chilli (de-seed it first if preferred) then blitz until fine.

Slice the spring onions in half lengthways then slice thinly on the diagonal.

Next, place a dry fring pan over a high heat and leave it to get good and hot, then add 2 tablespoons of sunflower oil.

Place the scallops in the pan (reserving their milky juice for later) and sear both sides for 30 seconds or until just coloured,  then transfer to a plate.

Now spoon the contents from the food processor into the frying pan with 1/2 tsp Chinese five spice and stir fry for 1 minute.

Next add 2 tbsp of Shaoxing Chinese rice wine, 2 tbsp water, 1 tbsp soy sauce, the reserved milky liquid from the scallops, 1 heaped tsp sugar and the spring onions and stir fry for 1 minute.

Now return the scallops to the pan and stir fry in the sauce for a futher minute.



Scrumilicious scallop starter!

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8 Responses to “Scallops Oriental”

  1. Very instructive – continue to spread your message. Looking forward to an update. For too long now have I had the need to begin with my own blog. Guess if I wait any longer I’ll never do it. I’ll be sure to add you to my Blogroll. Cheers!!

  2. Rita says:

    Thanks for another sensational recipe Uma!
    Your timing couldn’t have been better, friends were coming over for dinner Saturday so this was the starter. Everyone was mightly impressed with my culinary prowess!!!! Of course it was all down to your recipe, (needless to say you’ve got a few more fans now ) The scallops tasted divine and as you say it’s so quick and easy to make. Definitely a keeper.

  3. Susie says:

    Big thumbs up!
    I made scallops oriental for my hubbie last night, it was incredibly good. We were so sad when we’d finished, everything about it was nice and so moreish we could have eaten it again.

  4. Ginger says:

    Our house enjoyed this dish midweek & I have to say that Uma has another winner on her hands! This was wonderful! My husband isn’t a great fan of seafood, but even he enjoyed it & asked why we hadn’t had it before! Now, if you knew my husband, you’d know that’s a big endorsement. =)

    I think the secret too, is the high heat. Rather than use a frypan, I used my electric wok to do this in so I could set the temp very high. I also liked the use of sunflower oil in place of the peanut oil my old recipe called for.

    This dish is so good, so easy & so quick to prepare I bet it’ll end up on a lot of favorite lists. I know it’s now on mine.

    Thanks Uma! ♥

  5. Rene says:

    I really like all the recipes you post and you explain how to put it together really well. Thanks!

  6. Julia says:

    Nice to have you back Uma. Scallops are my favorite – can’t wait to try it. Good to know the Tesco stock them. Nice tip thanks!

  7. Sabrina G says:

    Yum-a-licious, although if it’s Szechuan cuisine, I would have to up the heat scale for my personal cuisine!!! Love it spicy! I know you do too!

  8. Ginger says:

    Oooh yum!
    This sounds heavenly, Uma! I love Chinese cuisine & if it’s Szechwan, then all the better! I am such a creature for punishment. 😉

    Since I already have all the ingreds here but for the scallops & spring onion, I’m heading off to get those this afternoon & guess who’s coming to dinner? Scallops Oriental! =)

    People are surprised that, being a vegetarian, I say I eat shrimp, scallops, clams & oysters, but I do. I can’t explain what the difference is for me – maybe because they can’t look at me?
    I’ll try to report back & let you know how we enjoyed it!

    Thanks again…

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