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Chive Scallops with Chinese Sausage

Servings: 4

In Chinese tradition, scallops, whose shells look like money, represent good fortune, so they’re auspicious to serve for the Lunar New Year. Ask your fishmonger for scallops that are similar in size so that they cook in the same amount of time. Chinese sausage (lop chong) looks like skinny salami and is sold in the refrigerator section of most Asian markets.


  • 12 fresh sea scallops (about 3/4 lb.)
  • 1 Tbs. Shao Hsing rice wine or dry sherry
  • 1 tsp. soy sauce
  • 2 tsp. peanut or vegetable oil
  • 1 Chinese sausage, diced into scant 1/4-inch pieces
  • 1/3 cup chopped Chinese chives
  • 1 Tbs. minced fresh ginger

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 30
  • Sodium (mg): 600
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 16


  • Rinse the scallops under cold water, removing the muscle and any visible bits of shell or grit. Pat dry with paper towels. in a small bowl, combine the rice wine and soy sauce.
  • Heat a 14-inch flat-bottomed wok (preferably seasoned carbon steel) or a 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl to coat the pan, and add the scallops, spreading them evenly in a single layer. cook, undisturbed, until the scallops begin to brown, 1 minute. Add the sausage, chives, and ginger, and stir-fry with a metal spatula, 1 minute. Swirl in the sherry mixture, and stir-fry until the scallops are just cooked through, 2 to 3 minutes. Serve immediately.


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