Sesame Garlic Scallops

A Chinese scallop recipe, from Bella Lila Voo, Online Chinese Food Editor.

15 scallops

¼ cup soy sauce

1 tablespoon sherry

1 teaspoon hot chili garlic sauce

1 teaspoon chopped jarred garlic

1 tablespoon honey

2 teaspoons sesame oil

1 teaspoon cornstarch

1 ½ tablespoons peanut oil

• Rinse the scallops under cold water and then dry them thoroughly with a paper towel.
• Lightly sprinkle each side with salt and pepper and set aside.
• In a large bowl, mix together the soy sauce, sherry, hot chili garlic sauce, garlic, honey and sesame oil and set aside.
• In a cup, mix the cornstarch with a little water until it dissolves and set aside.
• Cook the scallops by heating a non-stick pan or wok on high. Add the peanut oil. Once the oil is hot, add the scallops in a single layer in the pan or wok. Let them sit for 2 minutes or until they are brown. Flip them over and let them sit on the other side for 2 minutes more.
• Once scallops are brown, remove from the pan and set aside.
• Without wiping the pan, add the sauce mixture and bring it to a boil.
• Add the cornstarch mixture and stir until thick. Turn the heat to medium.
• Return the scallops to the sauce and let them simmer for about 2 minutes or just until they turn opaque. (Do not overcook or the scallops become rubbery.)

 

Chilli-Potatoes

In 2001, Harminder Magon, sent me many recipes for my proposed cookbook. This was one of the best, that I make frequently. It is a Chinese recipe with an Indian twist

2 pounds parisienne potaotes*

2 teaspoon turmeric (haldi)

2-3 tablespoons vegetable oil

1 tablespoon crushed garlic

1 tablespoon crushed ginger root

2 tablespoons chopped hot green chillies

2 tablespoon dark soy sauce

2 tablespoon Hoisin sauce

1 tablespoon tomato paste

chopped coriander leaves (cilantro)

3-4 green onions, finely chopped

1 lemon

• Wash the potatoes and, if necessary, peel them.
• Put the potatoes into a pot, cover with water, add a pinch of salt and boil them. Do not overcook. Potatoes should be firm and should not break easily. 
• Drain the potatoes immediately and set them aside.(Do not leave the cooked potatoes sitting in hot water or they will get mushy.) 
• In a non-stick wok or a frying pan, add 2-3 tablespoons of oil and heat. 
•  Add the garlic, ginger, turmeric and hot green chillies and stir fry the ingredients making sure that the garlic does not burn. 
•  Add the tomato paste, soy sauce and Hoisin sauce and stir the mixture well. 
•  Add the cooked potatoes and mix gently. 
• Cook just long enough time to ensure that the potatoes are heated through and well coated with the mixture. 
• If the potatoes seem very dry, then add a little water to the sauce. 
• Taste for seasoning. You may need to add some salt. If you like your food really hot, then add some more chopped chillies. 
• Serve piping hot, garnished with freshly chopped coriander, chopped spring onions and freshly squeezed lemon juice.

Serve as an appetizer, accompanied by cold beer. (As I never drink beer, chilled wine is also good.)

* Parissienne potatoes refer to a particular way potatoes are cut -- into round balls, about an inch in diamete, and all the same size. If you cannot find these pre-cut potatoes, buy small new potatoes, and hand pick them so that they are all the same size.

However, you can also do this with regular potatoes, cut into small chunks. It doesn't look as pretty but it tastes just as good.