Steamed Scallops, China Fusion Style
Shaoxing Meets Butter
In this Fusion dish, adapted from Ken Hom, the Chinese side is represented by the Shaoxing Wine, while Butter appears as a Western element. Orange Juice could also make an appearance,but the Asian element will still come through.
1½ pounds Scallops
1 teaspoon Chinese Seasoned Salt
1 tablespoon shredded Orange Peel
1 tablespoon Shaoxing Chinese Wine
4 tablespoons cold Butter, cut into small pieces
1 cup finely chopped GreenOnions, white part only
Leave the Scallops whole if they are small. If large, cut in quarters.
In a medium bowl, mix the Scallops with the Chinese Seasoned Salt, Orange Rind and Shaoxing wine. Marinate 15 minutes.
To make Chinese Seasoned Salt, heat 4 tablespoons Sichuan peppers with 2 tablespoons coarse Salt over medium fire in a wok or dry skillet. Turn heat to low and stir 1 minute, or until the pepper corns start to darken. Don’t let them burn. Remove and let them cool. Grind coarsely in a blender or spice mill. Put in a tightly sealed jar until ready to use. Makes about a third of a cup.
Put the marinated Scallops in a plate or shallow bowl in a steamer or wok. Steam over low fire for 8 to 10 minutes. Drain the juices from the steaming pale and reduce in a saucepan. Whisk in the Butter, a few pieces at a time, and add the Green Onions. Spoon a little over each serving of Scallops.
The recipe serves four to six. Preparation time about 20 minutes. Marinating time about 15 minutes. Cooking time 8 to 10 minutes.
Instead of Shaoxing Wine, dry Sherry or dry Whie Wine or even Orange Juice will also work well.