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Scallops With Ginger

5.0(4)

The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.

by Thorsten·published 2007-02-13

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Chinese

Servings

2 serving(s)

Total time

20 min

prep 10 min

Calories / serving

105 kcal

Ingredients (7)

serves

6 scallopsscallop
1 tablespoon soy saucesoy-sauce
1 tablespoon dry sherrysherry
1 tablespoon vegetable oilvegetable-oil
1 piece fresh ginger (about 1.5 inches long)ginger
1 green onionscallion
white pepperwhite-pepper

Instructions (9 steps)

01For the dipping mix soya sauce and sherry in a bowl.
02Sprinkle scallops with a little pepper.
03Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
04Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
05Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
06Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.

07Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.

08Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.

09Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).

Nutrition (per serving)

Calories: 105 kcal
Protein: 7 g
Fat: 7 g
Saturated fat: 1 g
Carbs: 3 g
Fiber: 0 g
Sugar: 0 g
Sodium: 681 mg
Cholesterol: 11 mg

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