Hong Kong Style Steamed Scallops

Hong Kong Style Steamed Scallops

Steaming is a favourite cooking method for fish in Southern China. There’s nothing to mask the fresh taste and the natural sweetness of the scallops which is really enhanced by the other ingredients.

Ingredients (serves 2-4 as a first course)
– 4 large scallops, in the shell
– 1 pinch of sea salt
– 1½ tbls fresh ginger, finely shredded
– 3tbls spring onions, finely shredded
– ½ mild red chilli, de-seeded and finely sliced
– 1tbls light Soy sauce
– 2tsp dark Soy sauce
– 1tbls sunflower oil
– 2tsp sesame oil
– fresh coriander sprigs for garnish
Method
Clean and wash the scallops, removing the outer muscle but retaining the roe.
Set up a steamer and bring the water to a boil over a high heat.
Season the scallops with a little sea then scatter with the ginger.
Place into the steamer, cover with a lid and steam gently for 4 minutes or until scallops are just becoming opaque.
Remove from the steamer then scatter the spring onions and chilli over followed by the soy sauce.
Heat the oils together in a small pan until
almost smoking then spoon or pour immediately over
the scallops.
Serve right away.

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