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Your scallops are (beautifully) seared on the outside because they are cooked all the way through in a very hot pan. The scallops in the Chinese stir fries stay pale because most of their cooking is done at low heat. They are likely cooked twice: first they are velveted (meaning marinated and oil-blanched) and then very quickly stir fried to reheat. In more ...


The scallops in the first two photos were left on the pan, with no movement, to sear on one side before flipping. To achieve that caramelization takes a couple of minutes before turning. In fact, at that point, the scallop is mostly cooked. In the second two photos, the scallop is likely stir-fried in a wok; that is, it is in constant motion over high ...

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