Sea Food Online

Poached Sea Scallops With Ginger Scallion Sauce

Sea Scallops are quickly poached in oil and combined with ginger scallion sauce, a simple flavorful sauce with fresh ginger, scallions, chili pepper and seasonings.

This recipe for Poached Sea Scallops serves 3 to 4.
Ingredients:

* 18 - 20 sea scallops
* 1 cup peanut or vegetable oil
* Ginger Scallion Sauce:
* 2 tablespoons dark soy sauce
* 1 1/2 tablespoons light soy sauce
* 1 1/2 tablespoons water or chicken broth
* 1/2 teaspoon Asian sesame oil
* 1 teaspoon brown sugar
* 5 scallions, ends trimmed, cut into 2-inch sections and into thin strips
* 1 2-inch piece of fresh gingerroot, peeled and cut into thin strips
* 1 green or red chili pepper, de-seeded and sliced
* 2 tablespoons peanut or vegetable oil

Preparation:
1. Rinse the scallops, drain, and pat dry with paper towels (Make sure the scallops are completely dry before cooking.
2. Heat the oil in the wok over medium heat until it reaches 300 degrees Fahrenheit.
3. Cook the scallops in the hot oil, 6 at a time. Cook, turning for 2 to 3 minutes until they are just cooked (be sure not to overcook or the scallops will become tough). Remove with a slotted spoon and drain on paper towels.
4. Combine the soy sauce, water, sesame oil and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
5. Heat the oil in a heavy saucepan over medium heat for about 4 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
6. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes. 7. Serve the scallops with the ginger scallion sauce.