Char Siu Scallops is an innovative dish that applies the classic Cantonese char siu (BBQ pork) marinade to fresh sea scallops. The result is a perfect blend of sweet, savory, and slightly smoky flavors that complement the natural sweetness of the scallops. The dish maintains the scallops’ tender texture while adding the signature red hue and caramelized exterior typical of char siu.
Ingredients:
- 1 pound large sea scallops (about 12-16 pieces)
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon red fermented bean curd (optional, for color)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil for cooking
- Green onions for garnish
Directions:
- Pat the scallops dry with paper towels and remove the small side muscle if still attached.
- Make the marinade:
- In a bowl, combine hoisin sauce, honey, soy sauce, rice wine, five-spice powder, minced garlic, red fermented bean curd (if using), and sesame oil
- Whisk until well combined
- Marinate the scallops:
- Place scallops in the marinade
- Gently coat each scallop
- Cover and refrigerate for 30 minutes (don’t marinate longer as the scallops can become too salty)
- Cooking:
- Remove scallops from refrigerator 15 minutes before cooking
- Heat vegetable oil in a large skillet over medium-high heat
- Remove scallops from marinade, reserving the marinade
- Sear scallops for 2-3 minutes on each side until golden brown and caramelized
- Baste with remaining marinade while cooking
- Finishing:
- Transfer to serving plates
- Garnish with chopped green onions
- Serve immediately while hot
The scallops should be golden brown on the outside with a slight reddish tint from the marinade, while remaining tender and slightly translucent in the center. Serve with steamed rice and stir-fried vegetables for a complete meal.
