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Tag: #scallop

ingredients

  • Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS: Not Spicy

    A fragrant and satisfying one-pan meal that highlights the sweetness of fresh scallops. The rice base is enriched with mushrooms, broccoli, and a savory scallion-infused soy sauce that adds depth and umami. As the scallops steam on top, their juices soak into the rice, making every bite rich and flavorful， perfect for a comforting dinner.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Scallops 扇贝1 pound
    Broccoli 西兰花 1 small crown
    Mushrooms 口蘑1/2 box
    Scallions 葱3
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽1 tbsp
    Oyster Sauce 蚝油1 tbsp
    Sugar 糖1 tbsp
    Water 水2 tbsp
    Salt 盐1 tsp
    Black Pepper 黑胡椒1 tsp
    Cooked Rice 熟米饭 2 bowls (~300 g)
    1. Rinse the scallops (from Whole Foods), pat dry with kitchen paper, slice horizontally into thick slices, and marinate with sea salt and black pepper for 10 minutes.
    2. Slice the mushrooms and trim broccoli to use only the florets. Both mushrooms and broccoli serve as side vegetables—the amount can be adjusted to taste, or replaced with other vegetables.
    3. Cut scallions into sections, separating the white and green parts. Reserve a small portion of the green part and finely chop it for garnish.
    4. Prepare the sauce: mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar until well combined.
    1. Whole Foods 买的扇贝冲洗后用厨房纸擦干，对半横切成厚片，用海盐和黑胡椒腌制10分钟。
    2. 口蘑切片，西兰花只取花朵部分。口蘑和西兰花只是配菜，份量可根据个人口味调整，也可以换成其他蔬菜。
    3. 葱切段，葱白和葱绿分开，留一点葱绿切成葱花备用。
    4. 调料汁：2勺水、2勺生抽、1勺老抽、1勺蚝油、1勺糖，搅拌均匀。

    INSTRUCTIONS 做法

    1. Heat a generous amount of oil in the pan. Fry the scallion whites until slightly browned, then add the scallion greens and fry until golden. Remove and set aside. 锅中多加些油，油热后下葱白炸至变色，再加入葱绿炸至焦黄，捞出备用。

    2.Lower the heat, pour the prepared sauce into the pan, let it boil for 30 seconds, then transfer to a bowl. 转小火，将调好的料汁倒入锅中，沸腾半分钟后盛出。

    3. Without washing the pan, stir-fry the mushroom slices until just tender. 不用洗锅，放入口蘑片翻炒至断生。

    4. Add the rice, broccoli, and half of the scallion oil sauce. Mix well and spread evenly on the bottom of the pan. 再加入米饭、西兰花和一半葱油汁，拌匀后铺在锅底。

    5. Arrange the marinated scallop slices flat on top of the rice, and brush with the remaining sauce. 在米饭上平铺腌好的扇贝片，刷上另一半料汁。

    6. Cover with a lid and cook over medium-low heat for 6–8 minutes until both the scallops and rice are cooked through. 盖上锅盖，中小火焖6–8分钟，使扇贝和米饭熟透。

    Voila! Bon appétit!

    Tips:

    • In the first step, make sure to pat the scallions completely dry. Any water in hot oil will cause splattering and can be dangerous. 第一步时一定要把葱段擦干水分，否则遇到热油会四溅，十分危险。
    • Before laying the scallops on top, you can lightly pan-fry the rice first. This way, the bottom layer will form a crispy crust when cooked, adding extra flavor and texture. 在铺上扇贝之前，可以先把米饭稍微煎一下，这样出锅时底部会有香脆的锅巴，非常好吃。