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Video:How to Make Garlic Scallops

with Jen D'Amore

Garlic scallops are a Chinese styled seafood dish with savory stir fry flavors. With a wok or skillet, you can easily make this garlic scallops recipe.See Transcript

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Transcript:How to Make Garlic Scallops

Hi, I'm Jen D'Amore for About.com, and this video is all about how to make garlic scallops using a recipe from About.com's Chinese Food site.

To Make Garlic Scallops, You'll Need:

  • 1 pound of thawed, rinsed, and patted dry sea scallops
  • 1 red bell pepper
  • 4 cloves garlic
  • 2 green onions
  • 1/3 cup chicken broth
  • 1 Tablespoon of oyster sauce
  • 2 teaspoons Chinese rice wine, dry sherry or rice wine vinegar
  • 1 teaspoon of granulated sugar
  • 3 Tablespoons of oil for stir-frying
  • 1 1/2 teaspoons cornstarch dissolved in 1 Tablespoon water

Chop Garlic and Heat in the Wok

Remove the stem, the seeds, and any white veins from the red bell pepper, and then cut it into chunks. Peel and finely chop the garlic, and cut the green onion into 1-inch pieces. In a small bowl, combine the chicken broth, the oyster sauce, the rice wine, sherry, or rice vinegar, and sugar and set aside. Heat a wok over medium-high to high heat. Add the oil and when the oil is hot, add two of the garlic cloves. Stir-fry until the garlic begins to brown, and is aromatic. Remove the garlic and set aside for later use.

Prepare Your Scallops

Then, add the scallops to the wok, laying them out flat. If using sea scallops you could cut them in half or quarters, but I think they look best whole. Remember to use safe practices for handling raw meat. Use a nonporous cutting or prepping surface, wash your hands immediately after coming into contact with raw meat before touching anything else. And sanitize every surface and tool that may have come into contact with the raw meat.

Stir Fry Vegetables then Add Scallops Back to the Wok

Stir-fry the scallops for about 2 minutes, so that they're cooked but not overcooked. Then, remove them from the wok, drain them, and wipe out the pan. Next, add 1 Tablespoon oil to the wok. When the oil is hot, add the remaining garlic and green onion, and stir-fry them for 10 seconds, The green onion will turn bright green. Then add the red bell pepper. Stir-fry for 1 minute. You can add a splash of chicken broth, rice wine or water if needed.Add the reserved garlic and the sauce we mixed earlier into the wok. Bring to a boil and add the scallops. Turn down the heat and simmer uncovered, for about 5 minutes, stirring occasionally.

If you haven't already, this is a good time to mix the cornstarch water thickener. If it's been sitting and settling, give it a quick re-stir and add it into the middle of the wok, stirring quickly to thicken and mix with the other ingredients. Serve over rice or with noodles, and garnish with the chopped cilantro if desired.

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