I love scallops.
They’re expensive (usually), so I rarely buy them.
But occasionally, the price and the timing work.
These were small scallops…. The decision was what wonderful thing to do with them.
I hadn’t done anything Chinese in awhile…..
I mean, proper Chinese, not my own stir-fries, fried rice, whatever….
Scallops with Egg and Ham
Total time: 15 minutes
- 10oz (300gr) scallops
- 2 thin slices ham, (1oz, 30gr) Prosciutto, Bayonne, Serrano
- 2 tbs dry sherry
- 1 tsp sugar
- 2 eggs
- 1 tsp soy sauce
- 2 tsp olive oil
- Chop ham.
- Mix sherry and sugar.
- Whisk together soy sauce and eggs.
- Heat oil in a large nonstick skillet over medium-high heat .
- When hot add scallops; stir-fry until light browned and starting to turn opaque.
- Add sherry / sugar mixture and stir-fry 1 minute.
- Add eggs and stir-fry quickly just until scallops are coated.
- Remove immediately and garnish with ham.
Note: If using larger scallops, they should be cut into smaller pieces.
This is based on a recipe from ‘The Thousand Recipe Chinese Cookbook’ by Gloria Bey Miller, first published in 1970.
I have the 1980 edition. It’s over 800 pages with no photos.
In addition to more than 1,000 recipes, there is rather a lot of information on Chinese cooking and techniques.
Mon mari gave it to me years ago, when I was in my Asian Cooking phase. I say Asian because I was vacillating between Chinese and Japanese.
We were still in the U.S. then, and had better access to both Chinese and Japanese ingredients.
Here in France, access (locally) is limited.
Although, now that I think about it, I really should start exploring Vietnamese cooking.
Those ingredients (I think) are easier to find….