This scallops dish works well with any protein, from chicken to beef to pork and all manner of seafood. For a special treat, try lobster meat and blow your guests away. Feel free to add your favourite vegies - snow peas, baby corn, mushrooms to this recipe also.
3 tbsp peanut oil
1/4 knob of ginger, peeled and finely sliced
2 cloves garlic, roughly chopped
1 red capsicum, julienned
2 spring onions, finely sliced
12 sea scallops, shelled and cleaned
1 tbsp Shaoxing wine
2 tbsp light mushroom soy sauce
2 tbsp plum sauce
3 tsp sugar
100ml chicken stock
200g bean sprouts, trimmed
Heat the oil in a wok over high heat until just smoking. Add the ginger, garlic, capsicum, spring onions and scallops and stir-fry for 1 to 2 minutes. Remove scallops from the wok.
Deglaze the wok with the Shaoxing wine, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to the boil.
Return the scallops to the wok, add the bean sprouts and mix together. Stir-fry for 30 seconds to heat through. Spoon onto a large plate and serve.
Serve with Neil Perry's stir-fried pork with hot bean paste, jasmine rice and some steamed Asian greens for a banquet.
SOMETHING TO DRINK
An expressive house style from Mareuil-Sur-Ay in the Marne Valley, Philipponnat Royale Réserve NV ($53) offers a fine balance between subtle citrus, stone fruit and slight brioche creaminess on the palate.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.