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!