The daily question of "what's for dinner" is often answered with the help of a stroll through the supermarket. Not the regular supermarket, but good supermarkets. Like Asian supermarkets. These are the places you'll see items like snow pea leaves, or Thai basil, or a tongue. Like when I checked out H&Y Market in Ridgefield a while back. I saw some cow bones and that planted the seed for making pho. And then I used that broth to make an excellent fish dish.
Recently I found myself at King Fung, in River Edge, NJ. Surveying the produce aisle I noticed bright yellow chives, staring me in the face. I've never cooked these things, but I do know I love them in a dish I've had at Chengdu 23, in Wayne, NJ. The dish is very basic, and very elegant. In fact it seems to be not much more than shrimp and yellow chives. Although now that I look at the picture I see it has chunks of garlic and pickled red chillies. So much for my memory.
The subtle flavor of that shrimp/yellow chive dish never ceases to amaze me. But, I wanted something with a little more kick. I figured I'd give some scallops a very simple salt & pepper treatment, not much unlike the salt and pepper shrimp I often make.
The scallops were dusted with the mixture of white pepper, black pepper, Sichuan peppercorns, and salt, and seared briefly. The yellow chives were very simply sauteed in a wok with some peanut oil, along with some scallion for color contrast, and pickled Sichuan chillies (see, I actually got that part right!). A touch of soy and and black vinegar and sesame oil and a potato starch slurry and bing bang boom done. Here's what I did: