Chinese steamed scallops

Chinese steamed scallops

By
From
Margaret Fulton Favourites
Serves
3-4
Photographer
Tanya Zouev and Armelle Habib

Some 20 years ago, while having a family birthday celebration at our favourite Chinese restaurant, we ordered the steamed scallops special. We were truly surprised and delighted when they came in their pretty shells, garnished with fragrant aromatic vegetables, cut needle-thin. Back then, scallops were mostly bought without their shells, which look like the classic shell shape as seen in Botticelli’s Birth of Venus. These days, most fish markets sell fresh scallops in their shells but if they’re not available, arrange 4–5 scallops each in 4 small buttered ramekins and cook in the following way. Don’t discard the orange coral, if they have them, as this adds flavour as well as colour to the finished dish.

Ingredients

Quantity Ingredient
250g baby spinach leaves
12 scallops, in shells
6-8 spring onions, cut into matchsticks
6 slices fresh ginger, shredded
1/4 cup fresh coriander sprigs
4 teaspoons light soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil

Method

  1. Wash the spinach leaves. Shake the excess water off the leaves, drop them in a saucepan and cook over a low heat, covered, until wilted. Drain well.
  2. Remove scallops from their shells. Spoon small, equal amounts of the cooked spinach on each of the shells, then top with a scallop. Arrange the shells on a rack in a steamer (a large bamboo steamer is ideal, or use a cake rack in a wok). Scatter half the spring onions and ginger over the scallops, reserving the rest for garnish.
  3. Cover well with aluminium foil or a lid and cook gently over a moderate heat until ready, about 5 minutes. Remove and place the shells on a heated serving dish. Garnish the scallops with the reserved spring onions, ginger and the coriander sprigs. Heat the soy sauce, peanut and sesame oils in a small saucepan, pour over the scallops and serve immediately.
Tags:
Margaret
Fulton
Favourites
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