The function of a sauce is to add flavour that will compliment the flavor and texture of a dish.
Whether served hot or cold should be well prepared and seasoned carefully so as to enhance the natural flavours of a dish.
Three large processed sea cucumbers
1 packet frozen big Scallops
1 large carrot (sliced)
1 packet Snow Peas (trimmed)
Few stalks of cilantros
Remove veins and impurities from sea cucumbers, rinse and cut into large pieces.
Scald to remove the stench.
Heat up 3 tablespoons of cooking oil in the claypot.
Add the minced garlic and fry till fragrant.
Add the sea cucumber slices and stir fry for about five minutes.
Season with premium oyster sauce, one tablespoon superior dark soy sauce and a little coarse sugar
Add some home prepared chicken stock and leave it to simmer for about 20 minutes or until the sea cucumber turn softer.
Stir in diced carrots and snow peas.
Add a tablespoon of water into the wok and simmer over medium heat for about 8 minutes with the lid on.
If you wish, add a tablespoon of superior light soy sauce.
Cook the ingredients until your desired texture.
Thawed the frozen scallops and pat dry with paper hand towels.
In the meantime, seasoned the scallops with a pinch of salt and pepper and grilled the scallops until both sides turned nicely brown.
Drain and set aside.
Add the grilled scallops to the other ingredients and mix well.
Garnished with a generous amount of chopped cilantros.
Check out this link for more interesting Chinese New Year dishes.
Check out here on how to thaw frozen scallops.
Season the scallops with Lawry’s Seasoned Salt and grounded white pepper.
Heat pan with some unsalted butter and pan fry until both sides of the scallops are nicely browned.
Transfer to a serving plate and garnish with your own preferred salad.
Since I have the balance of the white radish from my Daikon cake and extra carrots, I decided to prepare some pickled to go along with the Pan Fried Scallops or use it as a side dish for other servings.
Home prepared pickles made from shredded carrots and daikon (radish)
Check out here on how to prepare the above pickle.
A simple dish yet appetizing with the accompanied pickles and chopped cilantros.
For more scallops dishes, click here.
1 packet Frozen Boiled Scallops
Defrost boiled scallops.
Drain in the colander.
Pre boiled scallops are bland, you will need to add more marinate for taste.
Marinate these pre boiled scallops with Teriyaki Sauce/Yakiniku BBQ Sauce/or your own preference sauce for at least half an hour.
If you prefer sweeter, just add a little cooking honey or raw sugar to the marinate.
Place the marinated boiled scallops in a medium saucepan together with the sauce and simmer over medium low for about 10 – 15 minutes. If you overcook these scallops, the meat will turn rubbery.
Just add a tablespoon of water, there is no need to add water to the gravy because as it simmered, water will sip out from these scallops due to the solution used to help the scallops retain moisture when frozen.
Drain the scallops.
Discard the gravy and the excess water from the pot.
You will notice that the colour of the scallops is now brownish as a result of the low simmer.
Leave the scallops to dry for a while.
Add the same marinade and mix well one more time.
Again leave the marinade for about half to one hour before serving.
I did not specific the measurements of the marinade, this is up to your own preference.
You need not recook again after the second marinade.
Here’s a pot of braised hotate for serving.
This is a very simple recipe.
You can have this dish any time you want, don’t need to visit any Japanese fair for hotate.
Just keep a packet of the frozen boiled scallops and defrost anytime.
Following are more scallops recipe for your consideration:
To prevent scallop from drying out over high heat, it should be cooked quickly.
Scallops are a lean protein source and high heat cooking method will result in a pleasant browning on the exterior and delicious yet caramelized flavour inside.
The correct type of cooking oil is important as scallops require some fat due to its leanness.
Scallops required a little flavour boost with a simple squeeze of lemon or some salt and pepper. Frozen scallops required thawing.
If there is too much moisture the scallops will not brown properly.
Every minute matters, cook until opaque and never overcook otherwise they get touch easily.
Never allow scallops to come into direct contact with tap water by putting the frozen scallops into a ziplog plastic bag, seal the bag securely and place it in a mixing bowl under running tap water.
Approximately 20 to 30 minutes to thaw completely.
A cast iron or stainless steel wok will provide even heating and withstand high temperature.
Its important to cook them in batches and not to overcrowd them which will only result in steaming.
Olive oil and butter are less appropriate, its best to choose oil that can withstand high heat such as soybean or canola.
Preheat a cast iron skillet over medium high heat.
Dry the scallops on paper towel (you will need lots) and season with sea salt and freshly crushed black pepper.
Coat the cast iron skillet with cooking oil and when the oil start to smoke, place the scallops in the pan.
You may need to sear the scallop in batches depending on the amount of scallops to be cooked.
Suggested searing time about two to three minutes per side.
Never overcrowd the pan. When all the scallops are seared, place them in a serving plate and complement the dish with your own choice of fruits, salad or dressing.
For this dish, I have added my family favourite canned peaches together with pineapple stuffed in lychee and garnished with a generous amount of chopped scallions.
I have also added Tobiko to the seared scallops. Here’s the link.
Do not be mislead by choosing huge and extremely white looking scallops because these scallops are usually treated with phosphate solution. A preservative to prolong the shelf life and make the scallops looked heavier and larger.
You will notice the scallops will shrink to the size of a clam if not properly prepared as the added water evaporated during the cooking process. These are known as “wet” scallops.
The “dry” ones are not treated with chemical solution and does not absorb unnecessary water. Though the shelf life is much shorter, the taste is much sweeter and natural but more expensive than the “wet” ones.
12 pieces of frozen scallops
1 packet Ebiko
In a large bowl add 2 tablespoon sea salt, 250 ml warm water and stir till salt has dissolved.
Add the 750 ml ice water and scallops into the bowl.
Leave in the refrigerator for half an hour.
Pour away the brining liquid.
Rinse the scallops under tap water and pat dry with paper hand towel.
The scallops must be kept very dry.
Lay at least 2 pieces of paper hand towel on top of the chopping board.
Lay scallops in a single layer on the paper hand towel and top with at least 3 to 4 pieces of paper hand towel and press the top layer of the paper hand towel lightly against the scallops.
Let the scallops rest on the paper hand towel for about 15 minutes.
Repeat the process until most of the water are drained from the scallops.
Sprinkle sea salt and black pepper on each scallop.
In a non stick pan, add one tablespoon of olive oil and heat up the pan very hot.
Do not overcrowd the scallops, therefore you will need to cook them in batches.
For most cases, I would cook about 4 scallops at a time over medium high heat.
Once the oil is hot, add the scallops into the pan and leave them to cook for about 4 minutes without touching them.
Flip to cook the other side for lesser time than the first.
Continue until all the scallops are cooked.
For this serving, I topped the seared scallops with Ebiko and chopped scallions.
Check out here for more Scallops dishes:
Health facts about Scallops
Very low in cholesterol and high nutrients such as Omega 3 rich oils, zinc and Vitamin D including lot in fats.
It is best to keep the recipe as simple as possible for such fresh King Scallops with their amazing looking bright orange roe.
When shopping for fresh or thawed scallops, look for ivory or creamy-colored meats, even as dark as a light tan; a stark, bleached white can be a sign of heavy phosphate treatment. There should be little or no milky liquid in the tray, another sign of heavy soaking. In fact, the best dry-packed scallops are often a bit sticky. A fairly strong sweet-briny aroma is also not a problem, but a fishy or sour smell indicates spoilage.
- Clean the inside of the scallop shell of everything but the muscle. Concentrate on the dark parts of scallop, while leaving the white muscle inside the shell.
- When doing this, you should scrape the innards off of the muscle using your paring knife or sharpened spoon. This can be done easily and in one swipe if you begin scraping at the hinge and follow along the muscle in one clean movement. It’s important to concentrate on the innards and to leave the muscle attached to the shell.
Detach the muscle from the shell once you have removed the innards from the inside of the shell.
- You can do this by inserting a paring knife or sharpened spoon underneath the scallop’s muscle and dislodging the muscle from the shell. You should have no trouble removing the muscle.
Run the scallop under cold water.
- Putting your scallops under water will wash away impurities and get rid of sand and other grit.
Rub the scallop with your fingers to make sure that all impurities have been removed from the scallop.
- Sometimes, sand or grit will remain on the scallop but be invisible to the eye. Rubbing the scallop ensures that you are getting all the impurities that might not be visible to you.
Remove any remaining side muscle that you may find while you are washing the scallop.
- Remaining side muscle can be inconspicuous. To determine if what you’re touching is side muscle, examine the scallop and feel for tougher pieces of muscle on the side of the scallop. If these tough pieces also have fibers that run against the grain of the scallop’s muscle, then these are side muscles and can be removed.
Rinse the scallop again after removing remaining side muscles.
One packet of King Half Shell Scallops
One cup breadcrumbs
Few tablespoons of minced garlic
Salt and pepper to taste
Preheat oven at 230 degrees C.
Rinse and dry the scallop shells in the colander.
In a mixing bowl, add the breadcrumbs and coat each scallop.
Toss around to get each scallop well coated with the crumbs in each shell.
Add a slice of unsalted butter to each scallop shell and a small amount of minced garlic.
Lined the scallops in the baking tray and bake for about 15 to 20 minutes.
The end result is that the breadcrumbs must be crispy and the butter turning black around the edges of the shell.
Close-Up of the Breaded Half King Scallops
Supplier: Song Fish, Chinatown Point.
This is packaging from the freezer for thawing.
10 – 12 Big Canadian Sea Scallops
Sea Salt and Pepper
2 large Fresh Sweet Mangoes
Few stalks of spring onion stalks (chopped)
Remove frozen scallops from package, soak in water for 20 minutes to defroze.
Dab scallops with paper towel to dry surface.
Sprinkle with sea salt and pepper to taste.
In a skillet on high heat, add enough olive oil to cover bottom.
Place scallops seasoned side down in skillet.
After two minutes shake the skillet, if they move, you have obtained a crust on underside.
You can see it from the side.
Once they move when you shake the skillet turn the scallops using a ladle to resist tearing.
Cook for another 2 minutes on the 2nd side.
Remove the scallops from skillet to a paper lined plate to drain.
1 cup mango puree (I make my own using some of the fresh cut mango)
Sliced the mango and cut them into cubes.
Half cup of orange juice
Three tablespoons of lemon juice.
2 Tablespoons of honey for sweetness.
Mixed the ingredients together in a bowl and set aside.
Place the mango cubes on a plate.
Top with one piece of grilled scallops.
Sprinkle generous amount of chopped spring onion stalks and finish with mango sauce topping.