Velveted Scallops

Steamed Scallops with Soydressing
Photo by FotoosVanRobin / Getty Images
  • 35 mins
  • Prep: 30 mins,
  • Cook: 5 mins
  • Yield: 1 pound scallops (serves 4)
Ratings (4)

Velveting is a technique used by Chinese restaurants to tenderize meat, poultry and seafood, including scallops. The scallops can be velveted earlier in the day, and then quickly stir-fried with the other ingredients. Keep the velveted scallops in a sealed container in the refrigerator until ready to use. While frozen scallops can be used, fresh scallops work best in this recipe.

What You'll Need

  • 1 pound sea scallops, fresh if possible
  • 1 ​large egg white
  • 1/2 teaspoon salt
  • Pinch freshly ground pepper, or to taste
  • 3 teaspoons Chinese rice wine or dry sherry
  • 1 tablespoon vegetable oil
  • 4 teaspoons cornstarch

How to Make It

  1. Rinse the fresh scallops in cool water and pat dry. Cut into quarters. (If using frozen scallops, thaw overnight in the refrigerator, leaving them in their bag. Cut into quarters).
  2. In a medium bowl, combine the velveting mixture (the egg white, salt, pepper, Chinese rice wine or sherry, oil, and cornstarch), stirring to mix together.
  3. Add the scallops, stirring to coat. Cover and refrigerate for 30 minutes. (If you are in a hurry you can just let the scallops stand for 10 minutes).
  1. Bring a medium or large saucepan with enough water to cover the scallops to a simmer, so that the bubbles are just starting to rise to the top. Add the scallops, stirring. Remove the scallops as soon as they turn white (this will take 15 - 20 seconds). Drain in a colander or on paper towels. Use as called for in a recipe.