Scallop Recipes

Chinese Steamed Scallops with Ginger, Chilli and Soy recipe

Calories: 0.00 per serving

Steamed scallops are very popular in Eastern cuisine, and cook best in a traditional bamboo steamer. These are available in most Chinese supermarkets. However, if you don't have one, a metal steamer will also work, particularly if it's lined with a leaf of lettuce to prevent the scallops from sticking. The ginger and chilli in this dish give a distinctive bite to the soft scallop meat. Serves 2 as a starter.

Ingredients:

6 scallops, cleaned and corals removed
1 red chilli, seeds removed and finely chopped
3 cm root of ginger, grated
1 clove garlic, finely chopped
1 tsp sesame oil
1 tbsp dark soy sauce
2 tsp chopped coriander
Salt and black pepper

For the topping:
6 cloves garlic, roughly chopped
2 spring onions, roughly chopped
Oil to deep fry
Fresh coriander, to garnish

Directions:

  1. Combine the chilli, ginger, garlic, sesame oil, soy sauce and coriander and season with salt and pepper to taste.

  2. If you are using a bamboo steamer, place the scallops on a heatproof plate and spoon the marinade over each of them. Put the plate in the steamer and rest the steamer over a wok half-filled with boiling water, making sure the steamer doesn't touch the water. Cover and steam for 5-6 mins.

  3. If you are using a regular metal steamer, place a leaf of lettuce inside to prevent the scallops from sticking and place the scallops inside, spooning the dressing over each. Place over a pan of lightly boiling water and cover and steam for 5-6 mins.

  4. Meanwhile, deepfry the garlic and spring onions in very hot oil for about a minute until crisp. Remove and place on kitchen paper to drain.

  5. Serve the scallops with a pinch of the deep fried garnish on top, and a sprinkling of chopped fresh coriander.

Author: Jane Flett

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Published: November 23, 2010
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