Since we moved to NZ, we have tasted NZ cockles, mussels and the shellfish next in line that I'm going to introduce are fresh scallops. Back home, I used to cook dried scallops in soups, porridge but seldom fresh scallops. I was told in NZ, fresh scallops were easily available and they were not expensive when on special. For a while, I have been eyeing to have my hands on them.
At last, this week they are on special, 2 dozen of fresh scallops for $12 (normal price at $9/dozen). Other than Abalone, this delectable mollusk too has long been regarded as an exclusive delicacy in Asia. This special offer was just in time for me to prepare a sumptuous welcoming dinner for our guest of honor from Malaysia, Hubby's closest cousin sister, who happened to play the role as 2 generations super nanny taking care of both hubby's first 12 years and Ray's first 5 years from birth.
She was also our Master Chef back home. We all loved her cooking very much. But, now was my turn to play host, so I had to think of something local, delicious to showcase Auckland and what came into my mind was seafood especially Shellfish. After picking her up from the airport Tuesday afternoon, I went straight to grab 2 boxes of fresh scallops for my dinner preparation.
I used Gai Lan (Chinese broccoli 芥兰) to complement the scallops; the sweetness of fresh scallops was just pleasant to neutralize the slight bitterness of Gai Lan. Other than my signature dish, Crispy Roasted Pork Belly, this was what I served on the dinner table that night.
|Stir fry Scallops with Gai Lan 芥兰炒扇贝 - Featured in Group Recipes 11/11/2010|
|Welcoming Dinner @ 9/11/2010|
STIR-FRY SCALLOPS WITH GAI LAN
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
INGREDIENTS: (Serves 3)
1 bunch of Gai Lan (If it's not available, you can opt for broccoli)
1 tbsp chopped garlic
6-9 pc fresh raw scallops
100ml stock/plain water
4 tbsp Cooking/Vegetable oil
Cornstarch mixture (about ½ tbsp cornstarch mixed with 2 tbsp water)
1 tsp salt (to your taste)
½ tsp sugar (to your taste)
Chicken stock powder (optional)
To stir fry Gai Lan, you need a bit more oil than usual; else your dish may look unappetizing and dry.