For special occasions, I break out the special stuff.
The occasion I’m talking about this time was hubby’s birthday… not a special numbered birthday, but for me any birthday of his a special day!
For this dish, because the ingredients are stars by themselves, no special recipe is required. What is crucial, however, is a good (and I do mean a REALLY GOOD) can of abalone! Of course, fresh scallops and properly prepared bamboo shoots are important too, but these 2 ingredients can be substituted with any other seafood and vegetable. The abalone (and its sauce) is the true star of the dish.
Drain and reserve the sauce from the canned abalone. Sauté the bamboo shoots (cleaned, sliced, boiled and drained). Pour in a little of the abalone sauce. Stir-fry until the shoots and coated. Using a slotted spoon, transfer the bamboo shoots to a serving dish.
In the same pan, sauté the scallops with a little more of the abalone sauce until the scallops are almost done. Again with a slotted spoon, transfer the scallops to the serving dish, mounding the scallops in the middle of the dish.
In the same pan, pour in all of the abalone sauce and heat until it boils gently. Add the abalone and heat through (do not over-do it or the scallops will become tough). Using a pair of tongs, transfer the abalone to the serving plate, arranging them decoratively in a circle.
Pour the heated abalone sauce all over the dish and splash with a few drops of black sesame oil.
Enjoy while it is hot!