SERVES 2 TO 3 AS A MAIN COURSE, 4 TO 5 AS PART OF A MULTICOURSE MEAL
The combination of scallops, fresh citrus, and Chinese greens is fabulous, and when you add the slither of fresh rice noodles, it’s unbeatable. Add fresh water chestnuts and you’re over the edge!
This is a simple stir-fry that shouldn’t be discounted if fresh rice noodles are not available. Although their strange, plush texture is inimitable (do not substitute dry rice noodles), fettuccine can be used in their place with different but still pleasing results.
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
1 tablespoon cornstarch
½ pound fresh scallops
AROMATICS:
2 tablespoons finely minced fresh ginger
¼ cup thinly sliced green and white scallion rings
1 teaspoon China Moon Chili-Orange Oil (page 15)
1 teaspoon “goop” from China Moon Chili-Orange Oil
Finely minced zest of 1 small scrubbed orange (about 2 teaspoons)
SAUCE:
1 cup China Moon Double Stock (page 72) or unsalted chicken stock
2 tablespoons soy sauce
3 tablespoons freshly squeezed orange juice
2 teaspoons sugar
1 tablespoon unseasoned Japanese rice vinegar
1 teaspoon distilled white vinegar
½ teaspoon Chinese chili sauce
1 teaspoon kosher salt
1 to 2 tablespoons corn or peanut oil, for stir-frying
1 small red onion, cut into ¼-inch-thick half-moons
1 small red bell pepper, cut into ¼-inch-wide strips
¼ pound Napa cabbage, cut into ½-inch-wide ribbons
¼ pound ½-inch-wide fresh rice noodles
¼ pound Chinese celery cabbage, stems and leaves cut diagonally into ½-inch bands and flower clusters left whole
1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock or water
6 to 8 fresh water chestnuts, cut into coins
Thin, diagonally sliced green and white scallion rings, for garnish
We buy only dry-packed scallops in the restaurant, forgoing the more typical and less expensive variety that is packed (and falsely plumped) in water. Scallops come in as many wonderful colors as they do sizes, ranging from very white to pearly pink. Their shells are spectacular. If you find freshly caught scallops sold on the half shell, looking juicy and pearlescent on their thrones, take them home and steam them in their shells for supper.
When buying scallops in the everyday market, look for a good gloss and a moist sheen. If the scallops are sitting in water, they will taste mostly like water. If they smell other than of a lovely sweetness, do not buy them.
1. In a bowl, briskly whisk the marinade ingredients through the cornstarch until thick. Add the scallops and toss well. Cover and marinate in the refrigerator for several hours or overnight. Let come to room temperature and re-toss before cooking.
2. Combine the aromatics in a small dish and cover until ready to use.
3. Combine all of the sauce ingredients through the salt in a bowl. Stir to blend, leaving the spoon in the bowl. The above steps, along with cutting the vegetables, may be done a full day in advance. Seal and refrigerate the ingredients; bring to room temperature before cooking.
4. About 15 minutes before serving, bring a small pot of water to a steaming near simmer. Add the scallops, stirring to separate, and cook for 20 to 40 seconds, depending on size. Drain promptly and set aside. The scallops should be cooked on the outside but a bit raw within.
5. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1½ tablespoons of the oil and swirl to glaze the pan. When the oil is hot enough to sizzle a scallion ring, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 30 to 45 seconds. Add the onion and toss until slightly translucent, 1½ to 2 minutes. Add the red bell pepper and toss until the ends curl, about 2 minutes more.
6. Add the Napa cabbage and toss briefly to wilt. Add the noodles and toss to blend. Stir the sauce and add it to the pan. Raise the heat, add the celery cabbage, and toss gently until the sauce comes to a simmer. Stir the cornstarch mixture to recombine, add to the pan, and stir until the sauce turns glossy, 10 to 20 seconds. Add the water chestnuts and scallops, and toss gently to heat through. Serve immediately on heated plates of contrasting color, garnished with a sprinkling of scallion rings.
MENU SUGGESTIONS: Complete with vegetables, scallops, and noodles, this dish stands easily on its own as a one-dish dinner. As a palate cleanser to follow, a salad of slightly bitter greens dressed with our Fresh Ginger Vinaigrette (page 24) would be excellent.
