Scallop Coins With Oyster Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs sea scallops, rinsed
• 7 slices fresh ginger (about 1/4 inch each)
• 7 scallions, trimmed
• 4 cups water
• 1/4 cup chinese rice wine or 1/4 cup sake
• 3 1/2 tablespoons chinese rice wine or 3 1/2 tablespoons sake
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 teaspoon oriental sesame oil
• 3 tablespoons safflower oil or 3 tablespoons corn oil
• 1 lb snow peas, trimmed and stringed
• 1/4 teaspoon salt

Recipe

• 1 cut each scallop horizontally in half to make 2 coins.
• 2 smash 6 slices ginger with flat side of knife. cut 6 scallions crosswise in half and smash. heat smashed ginger and scallions, the water, and 1/4 cup rice wine in large saucepan to boiling. reduce heat to low and simmer 5 minutes.
• 3 meanwhile, mince remaining slice ginger and scallion and mix with garlic in small bowl.
• 4 mix broth, oyster and soy sauces, 1-1/2 t. rice wine, the cornstarch, sugar, and sesame oil in mixing bowl; set oyster sauce aside.
• 5 add scallops to poaching liquid in saucepan and simmer until just cooked through, about 1-1/2 minutes. drain scallops.
• 6 heat wok or large skiller over high heat. add 1 t. oil and heat until hot. add snow peas, remaining 2 t. rice wine, and the salt; stir-fry until peas are tender but still bright green, about 2 minutes. spoon peas around edge of large platter and spoon scallops in center.
• 7 heat work over high heat, add remaining 2 t. oil and garlic mixture, and stir-fry 10 seconds. stir in oyster sauce and cook until thickened. pour sauce over scallops and serve at once.