Dry Scallops with Garlic 蒜子瑤柱

Dry Scallops with Garlic 蒜子瑤柱

Ingredients:

For scallops

  • 4 dry scallops, about 2 oz (60 g), rinse and soak;
    1/2 cup (120 ml) water for soaking, save water for cooking scallops;
    1/2 cup (120 ml) chicken broth.

For garlic

  • 2 bulbs garlic;
    1/2 cup (120 ml) canola/vegetable oil;

For thickening sauce

  • 1 1/2 teaspoons cornstarch;
    1/2 teaspoon cane sugar;
    1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
    1/3 cup water.

Recipe:

Serving for 4 as appetizer

For garlic

  1. Peel garlic;
  2. Heat oil in a medium size pot on medium high heat;
  3. Add garlic slowly when oil gets hot;
  4. Fry until golden brown;
  5. Take them out and set aside;

For scallops

  1. Rinse dry scallops and soak in 1/2 cup water for at least 2 hours before use;
  2. Place scallops carefully in a medium size pot on medium high heat;
  3. Slowly add the water from scallops, avoid particle from the bottom;
  4. Add chicken broth;
  5. Cover and lower to simmer when comes to a boil for 45 minutes;
  6. Turn scallops upside down;
  7. Add fried garlic and cook for another 45 minutes;
  8. Put scallops on separate plates;
  9. Turn to high heat and add thickening sauce;
  10. It is done when it comes back to a boil;
  11. Place garlic and sauce on top of scallops, serve hot.

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