Jade Scallops B1

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Servings: 6 Difficulty: Intermediate
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Tender scallops stir-fried with crisp vegetables in a savory ginger-sherry sauce
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Jade Scallops B1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 99.9

Description

This vibrant Jade Scallops dish captures the essence of classic Chinese home cooking with its perfect balance of tender seafood and crisp vegetables. The scallops are quickly blanched to retain their sweetness and delicate texture, then tossed with baby corn, snow peas, water chestnuts, and bok choy for a satisfying crunch. A light, aromatic sauce made from chicken broth, dry sherry, ginger, and garlic ties the flavors together without overpowering the natural taste of the seafood. Ideal for a quick weeknight dinner or a special occasion, this dish comes together in under thirty minutes. It offers a refined yet approachable meal that highlights fresh ingredients and simple techniques, making it a delightful addition to any dinner table.

Ingredients

Directions

  1. Rinse scallops thoroughly to remove any sand, then pat dry. If scallops are large, cut them in half.
  2. In a small bowl, mix egg white, salt, pepper, 1 teaspoon cornstarch, and 1-2 teaspoons oil. Toss scallops in this mixture to coat evenly and marinate for 1 hour.
  3. Heat a wok over high heat until smoking hot. Add 3 cups of oil and heat until just beginning to smoke.
  4. Add marinated scallops to the hot oil, stirring gently to keep them separate. Cook for 1-2 minutes until just opaque.
  5. Drain scallops through a colander, reserving 2-3 tablespoons of the cooking oil. Set scallops aside.
  6. Return the reserved oil to the hot wok. Add baby corn, snow peas, water chestnuts, bok choy, and carrot. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
  7. Drain vegetables, reserving 1 tablespoon of oil. Set vegetables aside with the scallops.
  8. Return the reserved tablespoon of oil to the wok. Add chopped garlic and ginger, stir-frying for several seconds until fragrant.
  9. Pour in chicken broth, dry sherry, and the cornstarch-water mixture. Stir constantly until the sauce thickens.
  10. Return the scallops and vegetables to the wok. Toss gently to coat with the sauce and heat through for 1 minute.
  11. Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.7mg14%
Sodium 635.6mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all sand is removed from scallops before cooking to avoid a gritty texture.

Use fresh cooking oil to ensure the scallops remain white and do not absorb off-flavors.

Work quickly when stir-frying to keep vegetables crisp and scallops tender.

Wine pairing suggestion: Wan-Fu wine or a light dry white wine complements this dish well.

Keywords: chinese, seafood, scallops, stir fry, vegetables, ginger, garlic, sherry, quick dinner, easy, healthy, asian cuisine, wok, weeknight meal, light sauce
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