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Chinese-Style Scallop Omelet with Ginger Sauce
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Chinese-Style Scallop Omelet with Ginger Sauce
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 20 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
.................................................................................
This dish has an element of the exotic, with
its scallop filling and savory ginger sauce, but
in the familiar form of an omelet. To cover the
pan, use a baking sheet or a sheet of foil.

1. In a small bowl, mix cornstarch, sugar,
ginger, sesame oil, 4½ tsp. of the soy sauce,
4½ tsp. of the rice wine, and ½ cup of the
chicken broth, and set aside. In a medium
bowl, lightly beat eggs, remaining 3 Tbsp.
chicken broth, pepper, and all but about 2
Tbsp. of the scallions, and set aside.
2. In a large nonstick skillet, heat 2 tsp. of the
vegetable oil over medium-high heat, about
1 minute. Add scallops, remaining 1 tsp. soy
sauce, and remaining 1 tsp. rice wine and
cook, stirring frequently, until scallops are
opaque and still a bit soft, about 1 minute.
Remove scallops to a small bowl, drain if they
have released liquid, and set aside.
3. Return skillet to medium heat, add remaining
2 tsp. oil, and heat until hot, about
45 seconds. Pour egg mixture into skillet
and cook, without stirring, until eggs begin
to set around the edges, about 2 minutes.
With a heatproof, nonstick-safe spatula, gently
lift one edge of cooked egg and tilt pan so
that uncooked egg runs underneath. Repeat
this process, working around pan edge until
much of the liquid egg on the surface has
been removed, about 1½ minutes longer.
4. Sprinkle scallops evenly over eggs, cover
pan, and cook until surface of eggs is almost
dry and scallops are cooked through and
warm, about 2½ minutes longer. Use spatula
to loosen edges of omelet, tilt skillet to slide
omelet halfway out of pan onto serving platter,
then tilt skillet more so that top of omelet
folds over itself to make a half-moon shape.
5. Return skillet to medium-high heat. Stir
chicken broth mixture to blend, pour it into
skillet, and cook, stirring occasionally, until
thick and glossy, about 1½ minutes. Pour
sauce over omelet, sprinkle with reserved
2 Tbsp. scallions, slice into quarters, and
serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 1/2 tsp Cornstarch
1/2 tsp Sugar
2 tsp Grated fresh ginger
1 tsp Toasted sesame oil
5 1/2 tsp Low sodium soy sauce
5 1/2 tsp Sake/saki wine, Japanese
1/2 cup Canned chicken broth, low sod
9 ea Egg
1/2 tsp Black pepper, freshly ground
4 ea Medium scallions, trimmed and thinly sliced
4 tsp Vegetable oil
3/4 lb Dry sea scallops, muscle removed


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