Stir-fried Scallops With Lettuce

Total Time: 10 hrs 10 mins Preparation Time: 10 hrs Cook Time: 10 mins

Ingredients

• 3 dried scallops or 2 tablespoons dried shrimp
• water, for soaking (soak in the fridge the morning of dinner)
• 3/4 teaspoon salt
• 1 pinch black pepper or 1 pinch pepper, if you have it
• 1 cup strong chicken broth (if using canned, college inn is recommended, but cut back on salt)
• 1/2 teaspoon sugar (this is my adaptation or addition)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons water
• 4 tablespoons oil (i reduced amount to 1 tb)
• 1 scallion, cut into 1-inch lengths
• 1 head iceberg lettuce

Recipe

• 1 early morning pre-prep:.
• 2 place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened.
• 3 final prep:.
• 4 wash and tear lettuce into large sheets.
• 5 remove scallops and drain, retaining soaking liquid. tear the scallops into shreds. place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside.
• 6 heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. continue stir-frying until it is limp. remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve.
• 7 if using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.