Scallops A La Peking House Food

SCALLOPS COQUILLES ST. JACQUES

Steps:

• Blot scallops with paper towel. Season with salt and pepper.
• Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
• Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
• Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
• Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
• De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
• Stir in cream and thyme and bring to a simmer.
• Preheat broiler to high.
• Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
• Broil until the cheese is browned and bubbling. 2-3 minutes.

SCALLOPS A LA PEKING HOUSE

Steps:

• In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
• In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
• Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
• Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

SCALLOPS A LA PEKING HOUSE

Steps:

• In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
• In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
• Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
• Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

SCALLOPS A LA PEKING HOUSE

Steps:

• In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
• In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
• Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
• Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

SCALLOPS A LA PEKING HOUSE

Steps:

• In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
• In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
• Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
• Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.