Sizzling Sichuan Scallops
| Yield: | 4 Servings |
| Categories: | Seafood, Oriental |
| 1 | lb | Large scallops cut into 1-in pieces |
| SCALLOP MARINADE | ||
| 1 | tb | Dry vermouth |
| 1/2 | ts | Sugar |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| SAUCE MIXTURE | ||
| 1/4 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | tb | Chinese rice wine =OR=- Dry sherry |
| 1 | tb | Brown sugar |
| 1 | ts | Cornstarch |
| 3 | tb | Peanut or corn oil (or more if needed) |
| 1/2 | ts | Salt |
| 2 | ts | Fresh peeled ginger, minced |
| 2 | ts | Fresh peeled garlic, minced |
| 2 | Green onions; chopped | |
| 2 | ts | Chili paste with garlic |
| 1 | Cucumber; peeled cut into 1/2" thick pieces | |
| 1 | tb | Red wine vinegar |
| 1 | ts | Sesame oil |
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