Szechuan-Spiked Scallops with Lo Mein

Hailing from the Sichuan province in China, Szechuan-Spiked Scallops with Lo Mein is a dish that is both flavorful and visually appealing. This recipe features tender sea scallops that are marinated in a savory blend of soy sauce, rice vinegar, sesame oil, and the distinctive tingling heat of ground Szechuan peppercorns. The scallops are then seared until golden brown and cooked through, creating a delightful contrast between their tender interior and crispy exterior. The dish is completed with a rich and flavorful sauce made from vegetable broth, soy sauce, sesame oil, and a hint of ginger, which provides a perfect complement to the delicate scallops. Served over a bed of lo mein noodles, Szechuan-Spiced Scallops with Lo Mein is a tantalizing dish that will surely impress your taste buds.

The origins of Szechuan-Spiked Scallops with Lo Mein can be traced back to the bustling streets of Chengdu, the capital of Sichuan province in China. This dish is a testament to the region's bold and flavorful cuisine, which is characterized by its use of spicy chili peppers, aromatic spices, and pungent sauces. It is believed that this dish was created by a street vendor who was looking for a way to make his lo mein noodles more enticing. By adding succulent sea scallops and a flavorful Szechuan-inspired sauce, he created a dish that quickly became a favorite among locals and visitors alike.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound sea scallops, shucked and deveined
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground Szechuan peppercorns
• 1/2 teaspoon grated fresh ginger
• 1/4 cup vegetable broth

Instructions

1. In a medium bowl, combine the scallops, cornstarch, soy sauce, rice vinegar, sesame oil, Szechuan peppercorns, and ginger.
2. Toss to coat evenly.
3. Heat a large skillet over medium-high heat.
4. Add the scallops and cook for 2-3 minutes per side, or until cooked through.
5. Remove the scallops from the skillet and set aside.
6. Add the vegetable broth to the skillet and bring to a boil.
7. Reduce heat to low and simmer for 1 minute, or until the sauce has thickened.
8. Return the scallops to the skillet and cook for an additional minute, or until heated through.

Why It Works

• The use of ground Szechuan peppercorns adds a unique and numbing spice to the dish, creating a complex and unforgettable flavor profile.
• Marinating the scallops in a blend of soy sauce, rice vinegar, sesame oil, and ginger helps to enhance their natural sweetness and tenderness.
• Searing the scallops until golden brown creates a delightful contrast between their tender interior and crispy exterior.
• The addition of vegetable broth to the sauce provides a rich and flavorful base that complements the scallops perfectly.