Szechuan Scallop Shooters is the product of years of precisely calculated palate pairings and meticulous meal preps…
No, that’s a lie. I wanted to do a spicy scallop dish and the name “Szechuan Scallop Shooters” sounded catchy. Even though the origin of these little bites are not rooted in centuries of Szechuan heritage, I assure you…they respectfully represent the culture’s flavors.
These little bites make the perfect start to any Asian themed dinner. Actually, any dinner. Now that I think about it…if you make enough of these Szechuan Scallop Shooters you can pretty much make it as dinner.
I opted for the shooters because of the name (it’s catchy) and more importantly the price. Dry scallops are $24 a pound where I live. Factoring in how much I eat, It would take an estimate of $132,151 in scallops to fill me up. Truth be told, these were the start to my dinner. A dinner consisting of instant ramen, two slightly overcooked eggs and half a cucumber. I am not saying that I am broke…but by western standards, I’m dancing on the poverty line (but I’m dancing like a pro).
Less about me, more on these Szechuan Scallop Shooters. They are spicy but not spicy. You read that right, let me explain.
The scallops retain their natural sweetness while carrying the flavors of a nation (China). Well, more like a province (Szechuan). This is done through…
- Using U10 sized scallops (Anything smaller will be drowned out by the flavors of the sauce).
- Using a touch of water to dilute the sauce
- NOT using Szechuan Peppercorns (The numbing effect masks the delicate flavor of the scallops).
What results is a special, savory, sweet, spicy, saucy, satisfying, sexy, spectacularly seared, Szechuan Scallop Shooter. Did you see what I did there? Say that six times straight! Or not, but definitely give these a try!
- 6 U10 Sea Scallops See notes
- 1 tbsp Peanut Oil Sub with any neutral oil
- 1 tsp Ginger Peeled and minced
- 1 clove Garlic Minced
- 1 Stalk Scallion White part minced
- 1 tsp Water
- 2 tsp Light Soy Sauce
- 2 tsp Sugar Add another tsp if you want it sweeter
- 1 tsp Chinese Black Vinegar
- 1 tsp Sesame Oil
- 1/4 Cucumber Cut in thin circles
- Chili Oil With The Flakes To taste. See notes.
- Scallion Cut on a bias
- In a bowl, mix together the light soy sauce, water, sugar, Chinese black vinegar and sesame oil. Set aside for later.
- 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
- In a pan over med-high heat, add in the peanut oil and then the scallops. Season the other side. Cook for 1 minute.
- Flip the scallops over, turn the heat down to medium. Cook for another 30 seconds then remove and add in the ginger, garlic and scallion whites. Cook until fragrant (10-20 seconds).
- Add in the soy sauce mixture and simmer for a minute. Throw in the scallops and give them a quick toss. Then serve with cucumber, scallion and a touch of chili oil.
Everything you need to know about scallops HERE
The chili oil I have has crunchy bits on the bottom. There are varieties with chili flakes, shallots, black beans or garlic on the bottom. They all work.
The two slices of cucumbers are used for cleansing your palate. I recommend you keep them in the recipe.
Social Profiles