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Scallop Coins With Oyster Sauce Recipe

Celebrate the New Year with this elegant and flavorful Scallop Coins with Oyster Sauce recipe! Inspired by a classic Chinese New Year dish (Good Food Magazine, February 1988), this recipe features succulent seared scallops bathed in a rich and savory oyster sauce, complemented by vibrant snow peas. A quick and easy weeknight meal or a stunning addition to your holiday feast.

Prep Time 15 mins
Cook Time 55 mins
Calories 291 kcal
Protein 58g
Rating 5.0 (2 Reviews)
Scallop Coins With Oyster Sauce 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scallop Coins With Oyster Sauce

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How to Make Scallop Coins With Oyster Sauce

  1. Cut each scallop horizontally in half to make 2 'coins'.
  2. Smash 6 slices of ginger with the flat side of a knife.
  3. Cut 3 scallions crosswise in half and smash them.
  4. In a large saucepan, bring the smashed ginger, smashed scallions, 1 cup of water, and 1/4 cup rice wine to a boil.
  5. Reduce heat to low and simmer for 5 minutes.
  6. Meanwhile, mince the remaining 1 slice of ginger and 1 scallion, and mix with the minced garlic in a small bowl.
  7. In a mixing bowl, whisk together the chicken broth, 2 tablespoons oyster sauce, 1 1/2 teaspoons soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil. Set aside.
  8. Add the scallops to the simmering poaching liquid in the saucepan and cook until just cooked through, about 1 1/2 minutes.
  9. Remove scallops from the poaching liquid and drain well. Set aside.
  10. Heat a wok or large skillet over high heat. Add 1 teaspoon of cooking oil and heat until hot.
  11. Add the snow peas, 2 teaspoons rice wine, and 1/4 teaspoon salt. Stir-fry until peas are tender-crisp, about 2 minutes.
  12. Arrange the snow peas around the edge of a large platter.
  13. Place the cooked scallops in the center of the platter.
  14. Heat the wok over high heat again. Add the remaining 2 teaspoons of cooking oil and the garlic mixture. Stir-fry for 10 seconds.
  15. Stir in the reserved oyster sauce mixture and cook until thickened, about 1 minute.
  16. Pour the sauce over the scallops and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

20g

Fat

3g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Main Dish / Dinner Seafood Asian Chinese Gluten Free Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Seafood Asian Chinese Scallops Shellfish