The “3 cups” style of cooking originally refers to a recips for cooking an entire chicken using 1 cup each of soy sauce, sesame oil, and wine. Obviously for lesser amounts of food, the amount of ingredients has also been reduced, but for most recipes of this style, the proportion remains the same 1:1:1. Often these dishes are served in a very hot cast iron pot or bowl.
For the basil, you can use thai basil, the more common Italian variety, or play with the kinds you can find fresh at the market, or you can substitute cilantro. Scallops seem to be one of the few seafood types for which the Monterey Bay Aquarium’s Seafood Watch program recommends buying the farmed variety. They are best fresh, but frozen will work as well – just be sure to thaw them slowly in the refrigerator, not in water.
- 1 lb bay scallops
- 3 T sesame oil
- 2 small red chilies (optional), cut diagonally into elongated rounds
- 3 cloves garlic, sliced
- 1 slice ginger, cut into thin strips
- 3 T light soy sauce
- 3 T Shaoxing cooking wine or dry sherry
- 2 scallions, roll cut into 1″ lengths
- salt, to taste
- 3 sprigs basil
- Gently remove the small muscle that is sometimes found attached to the side of the scallop – these can get extremely tough when cooked, but they make a great ingredient for fish stock or broth.
- Heat a wok over medium high heat, then add the sesame oil just until it shimmers.
- Explode the chilies, garlic and ginger just until fragrant, then add the soy sauce, cooking wine, and scallions. Bring to a boil, reduce to a simmer.
- Add the scallops, cooking just until they become opaque all the way through – this may take as little as a minute.
- Adjust the seasoning, garnish with the basil, and serve.
You can substitute just about any type of seafood for the scallops – squid, shrimp, and fish slices all work well.