Sizzling sichuan scallops

Yield: 4 servings

Measure Ingredient
1 pounds Large scallops
1 tablespoon Dry vermouth
½ teaspoon Sugar
¼ cup Chicken stock
2 tablespoons Soy sauce
1 tablespoon Chinese rice wine =OR=- Dry sherry
1 tablespoon Brown sugar
1 teaspoon Cornstarch
3 tablespoons Peanut or corn oil (or more if needed)
½ teaspoon Salt cut into 1-in pieces
2 teaspoons Cornstarch
1 teaspoon Sesame oil
2 teaspoons Fresh peeled ginger, minced
2 teaspoons Fresh peeled garlic, minced
2 \N Green onions; chopped
2 teaspoons Chili paste with garlic
1 \N Cucumber; peeled cut into 1/2\" thick pieces
1 tablespoon Red wine vinegar
1 teaspoon Sesame oil



PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add dry scallops to the hot oil, stir-fry for about 1 minute.

When the scallops begin to feel firm to the touch, remove from the wok; set aside. Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven.

Sprinkle a few drops of water to test the heat. It should bubble and sizzle. Put a heatproof trivet on the dining table. Carefully place the hot sizzling platter on top of the trivet. As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve hot. Makes 4 servings as the main entree or up to 8 as part of a multicourse Chinese menu.

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