Chinese Lettuce w/ Scallops. Rinse the scallops under running water and drive a short knife into the shell along the edge, severing the muscle. Remove the top shell and loosen the meat with the knife. Free the white flesh and orange roe (corail) from the edges.
There's nothing like tender scallops dusted with sweet and smoky spices perfectly seared and nestled in crisp lettuce then drizzled with a silky, Asian-inspired sauce. Have you ever had a craving you just couldn't shake? Sea Scallops with Baby Romaine Lettuce in Sauce Vierge. You can cook Chinese Lettuce w/ Scallops using 4 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Chinese Lettuce w/ Scallops
- Prepare 1 bundle of chinese lettuce.
- Prepare 1 of small can of scallops.
- Prepare Slices of garlic and ginger.
- It’s 1 tsp of oyster sauce.
Steamed scallops with glass noodles was one of my favorite dishes when we lived in Beijing. We would go to a local restaurant, where we would order our whole Peking duck, Hot and Sour Spicy Cabbage, and, finally, the pièce de résistance: fresh steamed scallops. Melt butter in the same pan as the scallops, scraping up any delicious browned bits. This is where the flavour is!
Chinese Lettuce w/ Scallops instructions
- Heat wok saute garlic and ginger then add scallop. Stir fry then add in lettuce mix well. Pour oyster sauce cover and simmer until done.
Pour in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half. Stir in lemon juice off the heat and add the scallops back into the pan to serve. Pat scallops dry with paper towels. Heat remaining drippings in same pan over medium-high heat. Less adventurous eaters in your group will love this, but it is still interesting enough for those that crave bold flavors.