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
- Peel garlic;
- Heat oil in a medium size pot on medium high heat;
- Add garlic slowly when oil gets hot;
- Fry until golden brown;
- Take them out and set aside;
For scallops
- Rinse dry scallops and soak in 1/2 cup water for at least 2 hours before use;
- Place scallops carefully in a medium size pot on medium high heat;
- Slowly add the water from scallops, avoid particle from the bottom;
- Add chicken broth;
- Cover and lower to simmer when comes to a boil for 45 minutes;
- Turn scallops upside down;
- Add fried garlic and cook for another 45 minutes;
- Put scallops on separate plates;
- Turn to high heat and add thickening sauce;
- It is done when it comes back to a boil;
- Place garlic and sauce on top of scallops, serve hot.