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Double Happiness Osmanthus Omelette双喜桂花扇贝

Writer's picture: mktgchangiseafoodmktgchangiseafood

Updated: Jan 20

Scallops have become a popular choice of seafood for their tender and delicate texture, and their sweet and flavourful taste. This shellfish is easy to prepare and is used in a variety of dishes, not to mention that it is one of the must-haves for the Lunar New Year.


A wonderful combination of fresh and dried scallops, egg, glass noodles and bean sprouts that is delicious as it is a feast to the eye

Ingredients: 300g fresh scallops 100g dried scallops, soaked 3 eggs 100g bean sprouts, topped and tailed 50g glass noodles, soaked 1 cup chicken stock Salt, pepper


Steps: 1. Wash and dry the fresh scallops. 2. Beat one egg and season with salt and pepper. 3. Heat up the frying pan with a little oil, then add a ladle of egg mixture. Fry, then slice thinly. Set aside. 4. Boil chicken stock and add glass noodles to cook. Season with salt, pepper and a dash of sesame oil. 5. Drain the glass noodles and snip strands into 2-cm lengths. 6. Beat up eggs and season with salt and pepper. 7. Heat up frying pan with a little oil. Pour a ladle of egg and swirl pan to coat evenly. Using a pair of chopsticks, stir the setting egg to break it up into little pieces. Push the cooked egg aside and finish cooking the rest. Push all the egg to one side of the pan. 8. Next, add a little oil to the pan and cook the bean sprouts and glass noodles. 9. Finally, add the scallops and stir until they change colour. [Tip: The scallops take only about 2 minutes to cook.] 10. Toss the egg, beansprouts, glass noodles and scallops together. Also add in the crisp shredded dried scallops. Taste and season. 11. Garnish with some cool cucumber slices.


This recipe was developed for Changi Fish Mart by Dr Pauline D Loh.





Disclaimer: This recipe belongs to Changi Fish Mart. All rights to the images belong to their respective owners. Please do not reproduce without permission.






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