Does anybody know how to make lemon scallops like PF Changs does?
I have tried many lemon scallop recipes but none of them have that yummy sweet coating on them like the ones at PF Changs. Any ex chefs from there out there or somebody with a simalar recipe???
- Desi ChefLv 71 decade agoFavorite Answer
Supposedly this is it:
PF Chang's Lemon Scallops
1 lb scallops
2 large lemons
2/3 cup water
1/3 cup sugar
2 green onions
1 t chopped garlic
Preparing the scallops:
Note #1: PF Chang's uses kind of medium to small scallops, between a quarter and half dollar size. We used giant scallops and discovered that, at that size, you really have to tear them in half first so they don't brown before they're cooked inside.
Note #2: We couldn't find potato starch that day, so I dipped them in the egg, floured them in cornstarch, and pan fried them in heated olive oil until they were browned on both sides. (Important: Do not toss a scallop into the oil while distracted, leading to a splatter burn which causes you to jerk your hand back quickly, covering your black shirt in cornstarch. Not that I did that. Ahem.) However, you should be able to find potato starch at either a natural food store (because a it's gluten free starch substitute) or an Asian food market. It browns slower than cornstarch.
This is most likely the way they do it at PFC's, as researched on several Chinese food preparation sites...
Heat the sesame oil in a wok or pan to 180 degrees.
Dip the scallops in egg and roll in the potato starch until covered.
Drop into the oil and fry until slightly brown.
Drain and keep warm.
Preparing the sauce
Juice 1 and a half lemons, straining for seeds, into a saucepan. Cut the other half into quarters and slice one quarter into very thin slices and add to the juice. Stir in the water, sugar, and garlic, and turn on medium heat. Slice the green onions thinly for the white part and larger for the green part, and toss into the mix. Turn up the heat, stirring occasionally, until it starts boiling. Dissolve a tablespoon of cornstarch in 1/2 cup cold water and pour into the boiling sauce. Stirring, bring it back to a boil. If the sauce isn't thick enough for you, repeat the cornstarch and cold water, adding a little and allowing it to boil until it reaches the right consistency. Don't allow the mixture to sit without stirring, as it will burn. Once it's thickened, add in the scallops and stir until they're covered in the sauce. Remove it from the heat and serve.
It would also work to prepare the sauce first, then turn it all the way on low and keep that warm while you do the scallops, but if you haven't fried with oil much, you won't want to be worrying about the sauce already being done and possibly burning while you're wiping the starch off your black shirt, the burner, the floor, and several cabinets. Not that I did that.
Anyway, this serves 2-3 people. Also, at the restaurant, all meals are served with a large bowl of white or brown rice.
- caroline ♥♥♥♥♥Lv 71 decade ago
Ingredients for Lemon-Broiled Scallops
12 oz Scallops 1/2 ts Worchestershire sauce
2 tb Reduced calorie margarine 1/4 ts Dried tarragon
2 tb Lemon juice 1/4 ts Dried basil
1/2 ts Salt
Directions for Lemon-Broiled Scallops
Preheat broiler. Place scallops in shallow baking dish. Melt margarine, combine with remaining ingredients. Baste scallops with half of this mixture. Broil 3 inches from heat for 5 minutes. Turn scallops, baste with remaining sauce and broil 5 more minutes or until done.