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Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce

Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce

This is similar to a well known Chinese crab and egg dish, but made with scallops. It's a rich sweet-and-sour dish with scallop flavored broth and fluffy egg.

Ingredients: 4 people

Canned scallops
1 can
Eggs
4
Japanese leek
1/4
Salt, pepper
to taste
Oil
2 tablespoons
•Sweet and Sour Sauce•
Water
200ml
Vinegar
4 tablespoons
Sugar
6 tablespoons
Soup stock cube
1/2 cube
Soy sauce
1/2 tablespoon
Chicken soup stock granules
1 teaspoon
Salt
2 pinches
Katakuriko
1 and 1/2 tablespoon
○Sesame oil
1/2 teaspoon

Steps

1. These are all the ingredients you need.
2. Place the eggs, sliced onions, and scallops (with the juice, breaking up any clumps) into a bowl, season with salt and pepper, and mix together.
3. In a separate saucepan, add the ingredients for the sweet and sour sauce (except for the sesame oil), and heat while stirring. Add the sesame oil once it has thickened, and it's done! (Even though you're making it in advance, it will not cool because it has thickened).
4. Heat a pan over high heat and add oil.
5. Add one drop of the egg mixture, and if it immediately fluffs up, pour the rest of the mixture. When the mixture starts to firm up, scramble lightly (be sure to use high heat. If the heat is too low, it won't fluff up.)
6. Immediately turn the heat down to medium, neaten up the egg into one mass, and cook until it is golden brown while shaking the pan around. Flip it over and do the same on the other side.
7. Pour the thickened an sauce over the eggs and serve!

Story Behind this Recipe

My parents often made this recipe with crab.
Canned scallops are a bit e
Using the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in Recipe ID: 451164.