Scallop Coins With Oyster Sauce: A Taste of Lunar New Year

The scent of ginger and scallions sizzling in hot oil instantly transports me back to my grandmother’s kitchen. Every Chinese New Year, she would meticulously prepare this dish – Scallop Coins with Oyster Sauce – its golden hue symbolizing prosperity and good fortune. The tender scallops, perfectly complemented by the umami-rich oyster sauce, were always the highlight of our family feast. Even now, decades later, recreating this dish brings back the warmth and joy of those cherished celebrations.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: Approximately 6 servings
• Dietary Type: Pescatarian

Ingredients

• 2 lbs sea scallops, rinsed
• 7 slices fresh ginger (about 1/4 inch each)
• 7 scallions, trimmed
• 4 cups water
• 1⁄4 cup Chinese rice wine or 1/4 cup sake
• 3 1⁄2 tablespoons Chinese rice wine or 3 1/2 tablespoons sake
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1⁄4 cup oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 teaspoon oriental sesame oil
• 3 tablespoons safflower oil or 3 tablespoons corn oil
• 1 lb snow peas, trimmed and stringed
• 1⁄4 teaspoon salt

Equipment Needed

• Large saucepan
• Small bowl
• Mixing bowl
• Wok or large skillet
• Large platter
• Knife
• Cutting board

Instructions

1. Begin by preparing the scallops. Using a sharp knife, carefully cut each scallop horizontally in half to create two “coins.” This not only ensures even cooking but also provides a beautiful presentation.
2. Prepare the aromatic poaching liquid. Smash 6 slices of ginger with the flat side of a knife. This releases their fragrant oils. Similarly, cut 6 scallions crosswise in half and smash them. This step is crucial for infusing the poaching liquid with a deep, savory flavor.
3. In a large saucepan, combine the smashed ginger and scallions, the water, and 1/4 cup of rice wine (or sake). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer for 5 minutes. This allows the flavors to meld together, creating a flavorful base for poaching the scallops.
4. While the poaching liquid simmers, prepare the garlic-ginger-scallion mixture. Mince the remaining slice of ginger and the remaining scallion. Combine them with the minced garlic in a small bowl. This mixture will form the base of the stir-fry sauce.
5. Next, prepare the oyster sauce mixture. In a mixing bowl, whisk together the chicken broth, oyster sauce, soy sauce, 1 1/2 tablespoons of rice wine (or sake), the cornstarch, sugar, and sesame oil. Set this oyster sauce mixture aside for later. The cornstarch will act as a thickening agent, creating a glossy and flavorful sauce.
6. Now, it’s time to poach the scallops. Gently add the scallop coins to the simmering poaching liquid in the saucepan. Simmer until the scallops are just cooked through, about 1 1/2 minutes. Be careful not to overcook them, as they will become rubbery. Perfectly cooked scallops should be opaque and slightly firm to the touch.
7. Once the scallops are cooked, drain them immediately to prevent further cooking.
8. Prepare the snow peas. Heat a wok or large skillet over high heat. Add 1 tablespoon of safflower oil (or corn oil) and heat until it shimmers. Add the snow peas, the remaining 2 tablespoons of rice wine (or sake), and the salt.
9. Stir-fry the snow peas until they are tender but still bright green, about 2 minutes. The key is to maintain their vibrant color and crisp-tender texture.
10. Arrange the snow peas around the edge of a large platter, creating a vibrant green border. Spoon the poached scallops in the center of the platter.
11. Prepare the final sauce. Heat the wok over high heat again, add the remaining 2 tablespoons of safflower oil (or corn oil) and the garlic-ginger-scallion mixture.
12. Stir-fry the garlic mixture for just 10 seconds, until fragrant but not burnt.
13. Immediately stir in the oyster sauce mixture and cook until the sauce has thickened, about 30 seconds.
14. Finally, pour the thickened oyster sauce evenly over the scallops and serve immediately. The quick cooking time ensures the garlic and ginger retain their punch, adding a vibrant layer of flavor.

Expert Tips & Tricks

• Don’t overcrowd the wok when stir-frying the snow peas. If necessary, cook them in batches to ensure even cooking and prevent them from steaming.
• Use high-quality oyster sauce for the best flavor. Some brands are saltier or more intensely flavored than others, so adjust the amount accordingly.
• For a richer flavor, use homemade chicken broth. Alternatively, you can use store-bought broth, but opt for a low-sodium variety.
• If you don’t have snow peas, you can substitute sugar snap peas or green beans. Adjust the cooking time as needed.
• To make this dish even more visually appealing, garnish it with chopped scallions and toasted sesame seeds.
• For a spicier kick, add a pinch of red pepper flakes to the oyster sauce.

Serving & Storage Suggestions

Serve the Scallop Coins with Oyster Sauce immediately after cooking to ensure the scallops are tender and the sauce is at its peak flavor. This dish is best served hot, alongside steamed rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat. Avoid microwaving, as this can make the scallops tough. The snow peas are best enjoyed fresh, so they may become slightly softer upon reheating. Freezing is not recommended as it alters the texture of the scallops significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291 kcal	N/A
Calories from Fat	82 g	28%
Total Fat	9.2 g	14%
Saturated Fat	0.8 g	3%
Cholesterol	50 mg	16%
Sodium	980.3 mg	40%
Total Carbohydrate	16.7 g	5%
Dietary Fiber	2.6 g	10%
Sugars	5.1 g	N/A
Protein	29.4 g	58%

Variations & Substitutions

• Gluten-Free: Ensure the soy sauce and oyster sauce are gluten-free. Tamari can be used as a soy sauce substitute.
• Vegetarian (Adaptation): While traditionally made with scallops, you could use firm tofu, pan-fried until golden brown, to mimic the texture. Use a vegetarian oyster sauce alternative (often made from mushrooms) and vegetable broth.
• Spicy: Add a pinch of red pepper flakes or a dash of chili oil to the oyster sauce for an extra kick.
• Seasonal Vegetables: Substitute the snow peas with other seasonal vegetables like asparagus in spring or broccoli florets in winter.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, but be sure to thaw them completely and pat them dry before cooking. This will help them sear properly and prevent them from becoming watery.

Q: How do I know when the scallops are cooked through?
A: The scallops should be opaque and firm to the touch. Avoid overcooking them, as they can become rubbery.

Q: Can I make the oyster sauce ahead of time?
A: Yes, you can prepare the oyster sauce mixture up to a day in advance and store it in the refrigerator.

Q: What is the best way to reheat the leftover scallops?
A: Gently warm the scallops in a skillet over low heat. Avoid microwaving, as this can make them tough.

Q: Can I substitute vegetable oil for safflower oil?
A: Yes, you can substitute vegetable oil or any other neutral-flavored oil for safflower oil.

Final Thoughts

This Scallop Coins with Oyster Sauce recipe is more than just a dish; it’s a piece of my family history and a celebration of good fortune. I encourage you to try your hand at recreating this flavorful and elegant dish. Whether you’re celebrating a special occasion or simply looking for a delicious and satisfying meal, these golden coins are sure to impress. Share your creations and feedback with me – I’d love to hear how it turns out! Serve this alongside a crisp Sauvignon Blanc for a perfect pairing.