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Chinese Scallops with Celery

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  • 1 pound scallops
  • 2 stalks celery
  • 1 medium carrot
  • 3/4 cup of the best LOW SODIUM chicken broth you can find or make
  • 2 teaspoons garlic, minced until barely visible
  • 1 teaspoon minced ginger, also finely minced
  • 2 tablespoons sherry or good dry white wine
  • About 2 teaspoons cornstarch mixed with equal amount of water (to thicken sauce)


  1. Several hours before cooking, sprinkle salt over scallops, then drizzle about 2 tablespoons water over them and follow that with about 2 tablespoon cornstarch (approximation). Mix the cornstarch into the scallops well, then set in fridge (this makes for tender scallops).
  2. Before slicing veggies, prepare your sauce by mixing the FINELY minced garlic, ginger and chicken broth. Set aside.
  3. Now, slice your celery into 1 1/2-inch long segments, then cut celery segments in half LENGTHWISE. For your carrots, you can slice them into thin wafer-shaped pieces and stack a few of these pieces together and slice them into thin slightly-thicker-than toothpick slivers. If you have time, you can cut your carrots into fancy shapes using a cookie cutter-type mold (I did things the lazy man's way).
  4. Heat your wok and, just as it starts to smoke, add about 2 tablespoons oil (approximation--didn't measure). Place celery in wok first and, over reduced heat (don't want celery to brown too much), cook celery for about 4 minutes before adding carrots and cooking for about 2 more minutes. Remove veggies and add a bit more oil and heat it up.
  5. After oil has heated, add scallops and cook over medium heat for about 4 minutes. After scallops have cooked for a minute or two, drizzle the scallops with the sherry or white wine (this is the most important step - the step that gives this dish a great flavor). Be careful not to overcook your scallops or they may be tough.
  6. When scallops are through cooking, remove from wok and, if necessary, clean it before adding sauce. Once sauce has been added and has started to heat up, add cornstarch mixed with water and thicken sauce before returning veggies and scallops back to wok. Mix well with thickened sauce and remove from heat.
  7. Serve over white rice.

Posted by Cookin Dad at Recipe Goldmine 7/10/01 7:41:51 am.