Sea scallops with vegetables
6 servings
20 minutes
Scallops with vegetables is an exquisite dish of European cuisine that embodies a harmony of flavors and textures. The scallops, tender and slightly sweet, are coated in a light crust of corn flour and egg white, achieving an appetizing golden crispness. Soy sauce, sherry, and sesame oil create a rich sauce with Eastern notes that complements their flavor. Spinach, green onions, and tomatoes add freshness and juiciness while ginger brings a spicy kick. This dish is perfect for dinner with a glass of white wine that highlights the sea notes of the scallops. Its ease of preparation makes it an excellent choice for both everyday dinners and festive gatherings.
1
Heat vegetable oil in a wok pan.
- Vegetable oil: 50 ml
2
Whip the egg whites with corn flour and coat the scallops in it, then fry them in oil for about a minute.
- Egg white: 1 piece
- Cornmeal: 2 teaspoons
- Sea scallops: 600 g
3
Remove the scallops from the pan, add soy sauce, sherry, sesame oil, green onion stems, spinach, thinly sliced tomatoes (with seeds removed), and minced ginger to the vegetable oil. Sauté this mixture, stirring, for about three minutes. Then mix with the scallops and serve.
- Vegetable oil: 50 ml
- Light soy sauce: 20 ml
- Sherry: 50 ml
- Sesame oil: 20 ml
- Spring onion: 12 stems
- Spinach: 300 g
- Tomatoes: 200 g
- Ginger: 20 g
- Sea scallops: 600 g
