serves 4 as an appetizer
3 to 5 fresh sea scallops
¾ pound mung bean sprouts
1½ teaspoon salt
½ teaspoon sugar
½ teaspoon rice wine vinegar
1 teaspoons sesame oil
½ cup rice bran oil
¼ cup chopped scallions for garnish
Wash and drain the scallops. Place on a heat-proof dish in a steamer. Steam scallops until tender, about 20 minutes. Remove and cool. Using your fingers, tear the scallops into fine shreds. Lay shredded scallops on a paper towel to remove any remaining moisture.
Wash the bean sprouts and, if desired, remove the dark ends.
Heat ½ cup rice bran oil in a wok or large frying pan, over medium heat. Add scallop shreds, stirring until golden brown. Remove and drain scallops. Sprinkle with ½ teaspoon salt.
Save 4 to 6 tablespoons cooking oil in the wok or pan. Heat over high flame and add bean sprouts, sugar, vinegar and remaining salt. Stir fry for 1 to 2 minutes, or until bean sprouts are well heated. Add sesame oil, stir and remove to serving platter. Sprinkle crisp fried scallop shreds and scallions on top and serve hot.
Very simple, tasty and quick as appetizer or Asian menu side dish. Increase ingredients for a main dish alongside jasmine rice.
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