CRISPY SCALLOPS WITH GARLIC SAUCE

You may deep-fry the scallops ahead of time. Simply refry or reheat in the oven before serving.

1 pound sea scallops
1 1/4 teaspoons salt, divided
1/4 teaspoon white pepper
1 teaspoon sesame oil
1 small egg white
1/4 cup plus 2 tablespoons cornstarch, divided use
1/2 teaspoon dark soy sauce
4 cups plus 2 tablespoons vegetable oil, divided use
1 tablespoon minced garlic
3/4 cup chicken broth
3/4 cup white vinegar
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 green onions, diced

Remove the muscle on the outside of each scallop and rinse the scallops in cold water; drain thoroughly. Pat the scallops dry with paper towels.

In a medium bowl, mix 1/2 teaspoon salt, the pepper, sesame oil, egg white, and 1 tablespoon cornstarch. Stir in the scallops, cover, and refrigerate for 30 minutes.

In a small bowl, mix together 1 tablespoon cornstarch, 1 tablespoon water, and the dark soy sauce and set aside.

In a small saucepan over medium heat, heat 1 tablespoon vegetable oil and the garlic. Cook until the garlic is fragrant.

Add the chicken broth, vinegar, sugar, and 1/4 teaspoon salt and cook to boiling. Stir in the cornstarch mixture and return to boiling. Remove from the heat.

Heat 4 cups vegetable oil, 1 1/2 inches deep, in a wok to 350 degrees F.

In a medium bowl, mix 1/2 cup water, the flour, the remaining 1/4 cup cornstarch, the remaining 1 tablespoon vegetable oil, the baking soda, and the remaining 1/2 teaspoon salt. Stir the scallops into the batter until well coated.

Fry 8 scallops at a time for 2 minutes, or until light brown, turning occasionally; drain on paper towels. Continue until all the scallops are cooked. The scallops can be cooked to this point ahead of time.

Increase the oil temperature to 375 degrees F.

Refry the scallops for about 1 minute, or until golden brown; drain on paper towels.

Meanwhile, reheat the garlic sauce and gently mix with the scallops. Garnish with the diced green onions and serve immediately.

Servings: 4
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin