Recipe courtesy of chef Ming Tan of Wild Ginger in Seattle, Wash.
• Rice bran or safflower oil, if pan-frying
• 2/3 pound large scallops (20-count work well)
• Rice flour
• 1 teaspoon soy sauce
• 1/2 teaspoon shaoxing rice wine (or dry Sherry)
• 1/4 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chicken stock
1. Heat about 1/2 inch of oil in a skillet, or preheat a deep fryer to 375° F.
2. Dredge scallops in rice flour and shake off excess. Fry the scallops for about 45 seconds to get a light crust (turning them once if pan-frying). Drain them well on clean towels or newspaper.
3. In a dry wok, combine the soy sauce, rice wine, sesame oil and black pepper, and turn heat to high. Before the liquid evaporates, add the scallops and stir-fry vigorously until the mixture dries and the scallops are coated in a golden glaze. (This should take only a few seconds.) Add the chicken stock and toss the scallops to coat evenly, less than 1 minute. Serves 4 as an appetizer or 2 as a main course.
Recommended wine pairings:
Jean-Louis Chave Sélection St.-Joseph Offerus 2014 (91, $36)
Louis Chèze St.-Joseph Ro-Rée 2015 (91, $30)
M. Chapoutier Crozes-Hermitage Petite Ruche 2014 (90, $33)
Maison Lombard Vin de Pays de la Drôme La Renommée 2015 (90, $20)