Velveting is a technique used by Chinese restaurants to tenderize meat, poultry and seafood, including scallops. The scallops can be velveted earlier in the day, and then quickly stir-fried with the other ingredients. Keep the velveted scallops in a sealed container in the refrigerator until ready to use. While frozen scallops can be used, fresh scallops work best in this recipe.
- 1 pound sea scallops, fresh if possible
- 1 large egg white
- 1/2 teaspoon salt
- Pinch freshly ground pepper, or to taste
- 3 teaspoons Chinese rice wine or dry sherry
- 1 tablespoon vegetable oil
- 4 teaspoons cornstarch
- Rinse the fresh scallops in cool water and pat dry. Cut into quarters. (If using frozen scallops, thaw overnight in the refrigerator, leaving them in their bag. Cut into quarters).
- In a medium bowl, combine the velveting mixture (the egg white, salt, pepper, Chinese rice wine or sherry, oil, and cornstarch), stirring to mix together.
- Add the scallops, stirring to coat. Cover and refrigerate for 30 minutes. (If you are in a hurry you can just let the scallops stand for 10 minutes).
- Bring a medium or large saucepan with enough water to cover the scallops to a simmer, so that the bubbles are just starting to rise to the top. Add the scallops, stirring. Remove the scallops as soon as they turn white (this will take 15 - 20 seconds). Drain in a colander or on paper towels. Use as called for in a recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||0 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|