Essence of Chicken Pan-Seared Scallop Recipe

I got to known and tasted this dish from "The Great Chef" late Anthony Bourdain Food Visit to Singapore. He was at Sin Huat Eating House in Geylang and highly recommended this seafood eating with high praises. I went to have a go based on late Anthony Bourdain recommendation. Am i tried this very unique Essence of Chicken Scallop Flambe with Brandy. It was fabulous!. So I will like to share this recipes but without brandy.
By Chef Thomas

Ingredients
1. Scallop - 500g
2. Light Soya - 1 Tablespoon
3. Sesame Oil - 80ml
4. Fish Sauce - Half Tablespoon
5. Oyster Sauce- 1 Tablespoon
6. Ginger Powder - Half Teaspoon
7. Sugar - 1 Tablespoon
8. Olive Oil - 2 Tablespoon
9. White Pepper- Half Teaspoon
10. Chopped Spring Onion for garnish
11. Essence of Chicken - 1 bottle 

Preparation / Cooking Instruction
1. Marinate Scallop with 40ml of Sesame Oil, Half Tablespoon of Fish Sauce, Half Teaspoon of Ginger Powder and Half Teaspoon of White Pepper
2. Mixed balance Sesame Oil, Light Soya, Oyster Sauce and Sugar together in a bowl
3. Pre- Heat Olive in Pan. Pan-Seared Scallop till brown both side.
4. Remove Scallop from pan and plate ,leaving the liquid in pan.
5. Pour bowl of Soya Mixture into pan ,stir mixture evenly and heat up. Drizzle Mixture over Scallop and touch up the dish with a bottle of Essence of Chicken and garnish with chopped Spring Onion.

Best served upon cooking.

Things you can add:
1. Boiled Kailan
2. Touch of crushed Macadamia Nuts
3. Roast Garlic chips

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* 1 serving = 1 serve meat and others

Serving sizes are a guide only based on recipe amounts.