Chinese Scallops with Cumin and Chili is a variation on Jing’s Cumin Squid Tentacles recipe. Where I live, I have to purchase squid in the freezer section and they aren’t always available., but fresh scallops are available at the Seafood counter. This recipe works with frozen scallops as well. When using frozen seafood, be certain it is fresh frozen, and not cooked. If you use cooked, frozen seafood, it will turn out tough.
Keys to success when making Chinese scallops with cumin and chili
Scallops have a more delicate flavor than squid. This scallops version of the recipe reduces the amount of cumin and hot chili peppers. You can make a quick lunch with this recipe. Rinse the scallops, chop the garlic, peppers, and coriander, and you can have lunch ready in about 10 to 15 minutes.
Make sure all your ingredients are ready at hand before you start to cook. From the time the garlic hits the pan to the completion of cooking, this dish takes about 3 minutes. Having the ingredients ready lets you work fast, allowing the scallops to cook through and remain tender. If you take too long, they will be overcooked.
Jing likes to serve these dishes over fresh, sliced cucumber. I like white rice, as it soaks up the flavors in the chili oil from the pan.
Laoganma Chili Oil with Black Beans (also called “Happy Lady Sauce” or “Old Godmother”) is a common sauce in Chinese home cooking and provides the base for this recipe. Oyster sauce, fresh garlic, cumin, and hot xiao mi la chili peppers give a nice blend of flavors. Use a good brand of soy sauce like Zhongba or Lee Kum Kee for best results.
Cooking without a wok
I will let you in on a secret. I do not own a wok.
I’ve been talking with Jing about buying a good wok for home cooking. She has taught me a lot about Chinese cooking. However, for many of our recipes, you can use a large, deep cast-iron skillet. It’s a bit more difficult to stir-fry evenly with a flat-bottom skillet. With a wok, you use the curved sides to help flip the ingredients. With a skillet, you have to work fast with a short-handled spatula to flip the ingredients, so they cook evenly.
For deep-frying large batches, I use an outdoor burner with a deep kettle, fired by propane, with a wire basket. When frying small batches, or oil-based dry-braising, I use a 5-quart cast iron Dutch Oven. I use a 3-quart saucepan to make rice or noodles, or blanch vegetables.
Simplicity
Chinese cooking, especially home cooking, is very simple. The beauty of authentic Chinese cooking lies in the contrasts of flavors and textures. A good kitchen knife, a cutting board, a deep skillet (if you don’t have a wok), a saucepan, and, optionally, a deep Dutch Oven, will let you prepare all of the recipes on this site.
Scallops in Cumin and Chili
Equipment
Ingredients
- 12 oz bay scallops
- 6 xiao mi la (millet) chili peppers
- 4 cloves garlic
- 2 sprigs coriander (cilantro)
- ¾ teaspoon cumin, ground
- 1 teaspoon Laoganma chili oil with black bean paste
- 1 teaspoon oyster sauce
- ½ teaspoon light soy sauce
- 2 teaspoons Caiziyou roasted rapeseed oil (substitute peanut oil, soybean oil, or lard)
Instructions
- If using frozen scallops, thaw the scallops completely before cooking.
- Place the scallops in a sieve over the sink. Rinse thoroughly.12 oz bay scallops
- Chop the garlic, coriander, and xiao mi la peppers6 xiao mi la (millet) chili peppers, 4 cloves garlic, 2 sprigs coriander (cilantro)
- Heat the oil in your wok. Then add the dried chili and minced garlic, and stir-fry until they are fragrant.6 xiao mi la (millet) chili peppers, 2 teaspoons Caiziyou roasted rapeseed oil, 4 cloves garlic
- Add the scallops, then add the light soy sauce and oyster sauce, and stir-fry quickly to combine.12 oz bay scallops, 3/4 teaspoon cumin, ground, 1 teaspoon Laoganma chili oil with black bean paste, 1 teaspoon oyster sauce, 1/2 teaspoon light soy sauce
- Next, add the Laoganma chili oil and the cumin, and stir-fry evenly for 2 minutes.
- Add the chopped coriander and stir-fry for 30 seconds to complete.2 sprigs coriander (cilantro)
- Serve over white rice.
Notes
- You can add more chili peppers for a hotter dish, but the flavor can overpower the flavor of the scallops.
- Seafood cooks very quickly. Do not overcook.
- Have all your ingredients prepared before starting to cook. The ingredients cook quickly and burn easily. Have all ingredients ready at hand.
Nutrition
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The five stars are for the presentation on the plate… very appealing