Scallops with Lobster Sauce
Scallops with Lobster Sauce is a delightful seafood dish that combines succulent scallops with a rich and flavorful lobster sauce. The tender scallops are cooked to perfection and then simmered in a luscious sauce made with fresh pork, garlic, ginger, soy sauce, and a touch of sweetness.
When it comes to Chinese-American cuisine, one dish that often comes to mind is “Shrimp with Lobster Sauce.” Despite its name, this popular dish doesn’t actually contain any lobster. Instead, it features succulent shrimp cooked in a rich and flavorful sauce. But have you ever wondered where this dish originated and why it’s called “lobster sauce”? Let’s delve into the history of this dish and explore a delightful twist using scallops instead.
The origins of the “Shrimp with Lobster Sauce” recipe can be traced back to early Chinese immigrants who settled in the United States during the mid-19th century. These immigrants brought with them their culinary traditions, adapting them to the ingredients available in their new homeland. As lobsters were not as readily accessible as other seafood, the Chinese immigrants cleverly substituted it with more affordable ingredients, creating a sauce that would mimic the rich flavors of lobster.
The sauce used in this dish typically consists of ingredients like eggs, ground pork, black beans, chicken broth, and water chestnuts. These ingredients come together to create a savory and umami-packed sauce that complements the shrimp perfectly. The combination of flavors and textures makes it a popular choice among Chinese-American restaurants and food enthusiasts alike.
Savory Scallops with Lobster Sauce can be enjoyed with a spoon or with chopsticks.Now, let’s talk about the twist – using scallops instead of shrimp in this classic dish. Scallops, with their delicate and sweet flavor, provide a wonderful alternative to shrimp. The tender and buttery texture of scallops pairs beautifully with the rich and savory lobster sauce, creating a delightful culinary experience.
The decision to use scallops in this recipe was driven by the desire to showcase the versatility of this seafood delicacy. Scallops are known for their ability to absorb flavors, making them a perfect match for the robust and flavorful lobster sauce. The substitution adds a touch of elegance to the dish while maintaining its essence and tradition.
Beyond the substitution, the remaining ingredients in the sauce remain unchanged. The ground pork, black beans, chicken broth, and water chestnuts all contribute to the rich and complex flavors that define this dish. The combination of these ingredients creates a sauce that is both comforting and satisfying.
Although the name “Lobster Sauce” might be misleading, it doesn’t diminish the deliciousness of this classic Chinese-American dish. The origins of “Shrimp with Lobster Sauce” can be traced back to resourceful Chinese immigrants who adapted their traditional recipes to suit the ingredients available to them. The use of scallops in place of shrimp adds a delightful twist to the dish, showcasing the versatility of this seafood delicacy. So, the next time you’re craving a savory and flavorful meal, consider trying Scallops in Lobster Sauce – a dish that pays homage to tradition while embracing innovation.
Scallops with Lobster Sauce
Scallops with Lobster Sauce is a delectable seafood dish that combines tender scallops with a rich and flavorful lobster sauce. The succulent scallops are gently sautéed and then simmered in a luscious sauce made with fresh lobster, garlic, ginger, soy sauce, and a hint of sweetness. The result is a dish that is both elegant and comforting, with the delicate sweetness of the scallops perfectly complemented by the savory richness of the lobster sauce. Serve it over steamed rice or noodles for a delicious and satisfying meal that is sure to impress.
 PREP |  COOKING |  YIELD |
| 10 minutes | 15 minutes | Serves 4 |
| PREP | 10 minutes |
| COOKING | 15 minutes |
| YIELD | Serves 4 |
- 1 pound scallops
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 lb ground pork
- 2 tablespoons fermented black beans, rinsed and mashed
- 1 cup chicken broth
- 1/2 cup water chestnuts, diced (you can use chopped renkon as a substitute) (not pictured)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon katakuriko (potato starch) or cornstarch, dissolved in 2 tablespoons water
- 2 eggs, beaten
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving) (not pictured)
Instructions:
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the ground pork and stir-fry until browned and cooked through.
- Add the mashed black beans and stir-fry for another minute.
- Add the scallops to the skillet and stir-fry for 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the chicken broth, water chestnuts, soy sauce, and oyster sauce. Bring the mixture to a simmer.
- Stir in the katakuriko (starch) mixture and cook until the sauce thickens.
- Slowly pour the beaten eggs into the skillet while stirring gently to create ribbons of cooked egg.
- Return the scallops to the skillet and toss them in the sauce until heated through.
- Garnish with chopped green onions.
- Serve the scallops in lobster sauce over steamed rice.
Notes:
- When selecting scallops, opt for dry-packed scallops instead of wet-packed ones. Dry-packed scallops have a higher natural sugar content, which helps them caramelize and develop a beautiful golden crust when seared.
- To ensure perfectly cooked scallops, pat them dry with a paper towel before cooking. Excess moisture can prevent a nice sear from forming.
- For a lighter version, you can use low-sodium soy sauce or tamari instead of regular soy sauce. You can also reduce the amount of oil used for sautéing the scallops.
- Serve the Scallops in Lobster Sauce over steamed white rice, brown rice, or noodles of your choice. Garnish with chopped green onions and sesame seeds for an extra pop of flavor and texture.
- Garnish with fresh corriander and sprinkle on a touch of sesame oil for an exotic Chinese fusion kick.
- Feel free to add some vegetables to the dish for added color and nutrition. Sautéed bell peppers, snow peas, or baby bok choy would be great options.
- Make sure to taste and adjust the seasoning of the sauce before adding the scallops. Add more soy sauce, salt, or sweetness as desired to suit your taste preferences.
