Best 6 Scallops Steamed In Their Shells Recipes

STEAMED GARLIC SCALLOPS WITH VERMICELLI (蒜蓉粉丝扇贝)

Steps:

• Immerse the vermicelli in cold water until the vermicelli becomes soft, about 15 minutes (depending on the type and brand of vermicelli).
• Julienne the green parts of the 2 green onions and put them in ice water for about 15 minutes (this will make the green onions curl up a bit).
• While waiting for the vermicelli and green onions, prepare the other ingredients. Peel and mince the garlic. Chop the 2 teaspoons of fermented black beans and fresh chili peppers into small pieces. Set aside.
• Heat a skillet under medium-low or low heat and add 2 tablespoons of vegetable oil. When the oil is slightly warm (not hot), add all the minced garlic. Lightly fry the garlic until fragrant and soft, but not brown; about 1 minute. Transfer the garlic along with the oil to a bowl. Add the chopped fermented black beans, 1 tablespoon of light soy sauce, and 1/4 teaspoon of sugar to the garlic, mixing well.
• Heat the steamer under medium-high heat. While waiting for the water to boil, plate the scallops. First, arrange the scallop shells (or small sauce dishes) on a large plate that fits inside the steamer. Second, take a small portion of the softened vermicelli and use two hands to loop the vermicelli into a little nest and put it on top of each scallop shell (or a small sauce dish). Third, add 1 teaspoon of the sauce to the vermicelli. Fourth, put one piece of scallop meat on top. Finally, add an additional 1 teaspoon of the sauce on the scallop.
• When the water boils in the steamer, carefully transfer the plated scallops to the steamer. Cover the lid and steam for 5 minutes under medium-high or high heat. When the time is up, immediately remove the scallop to avoid overcooking.
• Drain the julienned green onions and pat dry with a paper towel. Arrange a few green onions and 2 to 3 chopped fresh chili peppers on top of each scallop. Heat the remaining 1 tablespoon of vegetable oil under high heat. When the oil is hot but not smoking, pour a little bit on top of each scallop. Enjoy while hot!

STEAMED SCALLOPS WITH GLASS NOODLES

Steps:

• Boil a small pot of water and remove from heat. Immediately add the dry vermicelli noodles and let cook, stirring for 30 seconds. Rinse with cold water and transfer to a colander to drain. Set aside. This step is needed to hydrate and soften the noodles, but be careful not to overcook them!
• Heat a saucepan over medium heat. Add the garlic and oil, and stir until just starting to sizzle. Remove from the heat and set aside to cool.
• If using a single shallow serving plate, spread the cooked mung bean noodles evenly. If using small dim sum style plates or scallop shells, distribute the noodles evenly (one shell/plate per scallop). Be sure that the dishes you use have enough rim to contain the sauce.
• Place the scallops on top of the mung bean vermicelli, and spoon a small amount of garlic on top of each scallop. Add 2 tablespoons of soy sauce, the sugar, 1/3 cup water to the remaining garlic and oil in your pot and bring to a simmer, stirring occasionally. Set aside.
• Heat water in your steamer or pot/wok set up with a steamer rack until boiling and turn off the heat. Carefully place the shells/plate(s) of scallops into the steamer and cover tightly. Turn the heat back up to a boil. Steam the scallops for 2 minutes if using medium or large sized scallops and 4 minutes for jumbo scallops like we used in this post.
• Immediately remove the scallops from the steamer and pour off some of the liquid if there is too much to safely transfer them. Wet scallops will release more liquid than dry scallops.
• Reheat the sauce if needed and distribute it evenly over each scallop until all the sauce is gone. Garnish with cilantro and serve hot!

SCALLOPS STEAMED IN THEIR SHELLS

Steps:

• Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
• Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
• Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
• Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
• Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.

SCALLOPS ON THE HALF SHELL

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

SCALLOPS IN SHELLS

Steps:

• Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

SEA SCALLOPS COOKED IN THEIR SHELLS

Steps:

• In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
• Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into 1/4-inch dice.
• Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
• In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix. Season with salt.
• Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
• Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.