Ingredients
200 g scallops, 15 g garlic cloves, 25 g garlic sprouts, 100 g clear broth.
Seasonings
500 g vegetable oil (about 50 g will be absorbed), 40 g wet cornstarch slurry, 25 g scallions, 10 g cooking wine, 5 g ginger, 3 g MSG, 2 g salt.
Instructions
1. First, rinse the mucus off the clam shells, pry them open to remove the meat, wash away any grit and remove the sinew, then cut each piece of meat into segments. Place in a bowl and combine with clear broth, cooking wine, MSG, salt, and wet starch to make a sauce.
2. Heat a wok over high heat, add vegetable oil and bring to a boil, then add the scallops and flash-fry for a few minutes, immediately drain in a colander to remove excess oil.
3. Heat the reserved oil in the wok, return the scallops, immediately pour in the prepared sauce, toss a few times, drizzle with sesame oil, and serve. This dish is deliciously fresh, with tender and crunchy scallops.