11 minutes
Delicate scallop medallions quickly oil-blanched to perfection, preserving their moisture and flavor.
Sea Scallops, cut in half horizontally
each
cups
Water Chestnut Flour
tablespoons
1. Prepare the Scallops
Take your 12 sea scallops and cut each one in half horizontally. This will give you 24 medallions that are easier to handle and cook evenly.
2. Preheat the Wok and Heat the Oil
Preheat your wok for about a minute. While the wok is heating, pour in the 6 cups (1.42 liters) of peanut oil. Use a deep-frying thermometer to ensure the oil reaches 350ºF. This high temperature is crucial for the quick oil-blanching process, which preserves the scallops' delicate texture. You'll know the oil is ready when it begins to shimmer.
3. Dry and Coat the Scallops
While the oil is heating, pat the scallop medallions dry with paper towels. This helps the water chestnut flour adhere better. Lay the scallops on a piece of waxed paper and coat them evenly with 5 tablespoons of water chestnut flour. Shake off any excess flour to ensure a light, even coating.
4. Blanch the Scallops
Once the oil is at the right temperature, carefully lower the floured scallops into the hot oil using a Chinese strainer. Blanch them for about one minute. You'll see the scallops quickly turn opaque, indicating they are perfectly cooked. This quick blanching in hot oil locks in their moisture and flavor.
5. Drain and Serve
Turn off the heat and use the Chinese strainer to remove the scallops from the oil. Let the scallops drain in a bowl lined with paper towels to absorb any excess oil.
After blanching, drizzle the scallops with a mixture of soy sauce, sesame oil, and a touch of rice vinegar. Garnish with sliced green onions and sesame seeds for an Asian-inspired variant.
Serve the scallops on a bed of warm, herbed couscous or orzo, and finish with a drizzle of extra virgin olive oil infused with lemon zest and chopped parsley.
Infuse the oil with aromatics such as garlic, herbs (like thyme, rosemary, or dill), citrus zest, or spices to add depth to the dish. Strain the aromatics from the oil before cooking if desired.
Replace the scallops with other proteins such as shrimp, small pieces of firm fish like halibut or cod, or even chicken breast cut into medallions. The key is to adjust the cooking time based on the protein's thickness and required doneness.
After blanching, lightly dress the scallops with a citrus vinaigrette made from lemon or lime juice, a hint of Dijon mustard, and extra virgin olive oil. Top with fresh herbs like cilantro or dill.
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