Sep 23

Sep 23 Zhenjiang Vinegar Scallops

Robert Jones, Travel, Main Courses, Fish and Shellfish

In the past I have been very mean about scallops. So rude that I cannot write it here in a blog.

But I think it was meanness borne of longing, love and sadness that they weren’t more available in the local shop.

It’s almost a given that if I am eating out in a restaurant, I’ll always go for the Scallop starter (followed by the lamb shank main.) Being predictable can be a dreadful curse.

Also though, I think I have had so many badly cooked or boring scallops that made me doubt my choice.

I have found that with scallops, you must be bold.

This recipe comes from Zhenjiang, which is an ancient river city. It’s about 150km up the Yangtze from Shanghai. It’s full of temples and the surrounding hills are dotted with bamboo forests.

So expect some surf and turf in the local cuisine.

Prep everything first. Chinese cooking goes in a flash.

Wash and pat dry some scallops.

Make up some seasoning by grinding together some salt, black pepper, Szechuan pepper and corriander seeds.

Chop some spring onions, garlic, grate some ginger, and finely chop some chorizo sausage.

In a hot pan, add some oil and a knob of butter. When it’s really hot, season the scallops on one side and lay them carefully on their seasoned side down in the pan around the edge like a clock face. Shake the pan occasionally so they don’t stick. Season the top of the scallops while there is a lul in the action.

By the time you’ve laid the last one in the pan (11 o’clock) , it’s time to turn over the first, and then the rest one-by-one. They should look nicely light browned. You may need to turn them over again to get the right colour but watch them like a hawk. Turn them out onto some kitchen paper.

Add all the rest of the ingredients into the pan of hot oil, and flash fry for a couple of minutes. Add a tablespoon of Rice Wine, Balsamic Vinegar, and half a tablespoon of Soy Sauce. Give it another minute.

Lay some salad leaves into a dish - Cress, Rocket, or Mixed Leaf work well - and spoon the chorizo, ginger and onion mix onto the leaves, and carefully lay the scallops on top. Spoon some of the remaining liquid over the scallops.

I promise never to be rude about scallops ever again. Anne-Marie is my witness.