|Nutritional Guidelines (per serving)|
|Servings: 1 pound scallops (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Velveting is a technique used by Chinese restaurants to tenderize meat, poultry, and seafood. 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)
- 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 (1 egg white, 1/2 teaspoon salt, pinch of pepper, 3 teaspoons of Chinese rice wine or sherry, 1 tablespoon vegetable oil, and 4 teaspoons 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 let the scallops stand for just 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 to 20 seconds). Drain in a colander or on paper towels. Use as called for in a recipe.