Hoisin Shiitake Scallops [花菇扇贝]

All too often, scallops are cooked with either lemon butter herb or with chili garlic vermicelli. It’s time for a new combo. I wanted to come up with a recipe that keeps the garlic and chili, but also highlights the scallop’s sweetness and touch of umami. So, I landed on this.

For my plant-based friends, replace the scallops with hard tofu for the same effect.

Serves 1-2 | Prep time is 25 mins | Cook time is 25 mins

Ingredients

Scallops, ½ lb

Shiitake mushrooms, ¾ lb, chopped into 1.5 inch cubes

Olive oil, 3 tbsps.

Garlic, 5 cloves, coarsely chopped

Fresh chili peppers, 3, thinly sliced

Hoisin sauce, 3 tbsps.

Cilantro, as garnish (not pictured & optional)

Steps:

1. Bring a pot of water to boil, add scallops, and cook for 1 minute. Set aside. 

2. In the meantime, heat olive oil in a pan until sizzling hot. Turn heat to medium, fry garlic and chili peppers until aromatic, for about 4 minutes.

3. Add mushrooms to the pan and saute until almost cooked through.

4. Add scallops and hoisin sauce. Cook for another 2-3 minutes. 

5. Optionally, garnish with cilantro. Serve.