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Hong Kong Black Pepper Scallops

Packed with a lot of flavor, this recipe combines the sweet richness of fresh scallops with an abundance of black pepper
Photo by: Linda Xiao
A savory and delicate seafood dish with heat to match.

Posted: April 17, 2018

Note: This recipe originally appeared in the May 31, 2018, issue of Wine Spectator, "Wine for Asian Flavors."

Recipe courtesy of chef Ming Tan of Wild Ginger in Seattle, Wash.

Hong Kong Black Pepper Scallops

• 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)


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