Sizzling Mongolian scallops

Sizzling Mongolian scallops

Seafood recipe: sizzling Mongolian scallops


1 lb (450 g) scallops

1 tablespoon (15 ml) light soy sauce

1 tablespoon (15 ml) dry sherry

3 tablespoons (45 ml) of vegetable oil

1 large onion, peeled and cut into eight

1 teaspoon (5 ml) minced fresh ginger


1 teaspoon (5 ml) of chili and garlic sauce

2 teaspoons (10 ml) of hoisin sauce

1 teaspoon (15 ml) sesame oil

1/2 teaspoon (2.5 ml) of five-spice powder

1 teaspoon (5 ml) of sugar

1 tablespoon (15 ml) peanut butter

1/4 cup (60 ml) fish broth


In a bowl, combine the scallops, soy sauce, and sherry. Heat the oil in the wok. Add onion and sauté for 2-3 minutes.

Mix the sauce ingredients and sauté until it boils. Serve immediately on a hot plate.

For this recipe, you will need a sizzling plate, which consists of an iron plate that fits into a similarly thick wooden mold. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.

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