Szechuan Scallop Shooters
Servings Prep Time
2People 10Minutes
Cook Time
10Minutes
Servings Prep Time
2People 10Minutes
Cook Time
10Minutes
Ingredients
Scallops
Szechuan Sauce
To Finish
Instructions
  1. In a bowl, mix together the light soy sauce, water, sugar, Chinese black vinegar and sesame oil. Set aside for later.
  2. 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
  3. In a pan over med-high heat, add in the peanut oil and then the scallops. Season the other side. Cook for 1 minute.
  4. 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).
  5. 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.
Recipe Notes

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.

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