Best 4 Steamed Chinese Scallops Recipes

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Embark on a culinary journey to savor the delicate flavors of steamed Chinese scallops, a dish that embodies the essence of simplicity and elegance. Prepared with just a handful of carefully selected ingredients, this delightful dish showcases the natural sweetness of plump scallops, steamed to perfection until they are tender and succulent. A symphony of flavors awaits, as the scallops are enveloped in a savory sauce made from a harmonious blend of soy sauce, ginger, garlic, and a touch of sesame oil. Accompanying this delectable dish are two equally enticing recipes: steamed scallops with garlic and steamed scallops with black bean sauce. Each variation offers a unique taste experience, allowing you to explore the versatility of this versatile seafood. Indulge in the simplicity of steamed scallops with garlic, where the subtle aroma of garlic enhances the natural sweetness of the scallops, or embrace the bold flavors of steamed scallops with black bean sauce, where the rich, savory sauce adds a layer of complexity to the dish. Whether you prefer a classic preparation or a more adventurous flavor profile, these recipes provide a delightful culinary adventure that is sure to satisfy your taste buds.

Here are our top 4 tried and tested recipes!

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



Steamed Garlic Scallops with Vermicelli (蒜蓉粉丝扇贝) image

Steamed Scallop with Garlic and Vermicelli is a popular Cantonese dish that is often served in gourmet Chinese restaurants. You usually pay for each one so it can get expensive. Learn how to make it at home. It's easy!

Provided by AsianCookingMom

Categories     scallops

Number Of Ingredients 10

4 - 6 large scallops
~1 oz thin Chinese vermicelli
1 whole garlic
3 tablespoons vegetable oil
2 teaspoons fermented black beans
1 tablespoon light soy sauce
1/4 teaspoon sugar
2 green onions (green parts only)
2 fresh chili peppers (optional)
4 - 6 scallop shells (optional)

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 SOY SAUCE AND GARLIC OIL



Steamed Scallops with Soy Sauce and Garlic Oil image

Steamed Scallops with Soy Sauce and Garlic Oil Recipe.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 7

6-8 scallops on the half shell
1 stalk scallion, cut diagonally
3 teaspoons low sodium soy sauce, Kim Lan brand recommended
1 teaspoon sugar
1 teaspoon water
3 gloves garlic, chopped finely
2 tablespoons oil

Steps:

  • Mix the soy sauce, sugar, water and blend well. Set aside. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Lay the scallops on a plate, add the soy sauce on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil and chopped scallions on each scallop and serve immediately.

Nutrition Facts : Calories 169 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 14 grams fat, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 2 people, Sodium 680 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

QUICK STEAMED SCALLOPS



Quick Steamed Scallops image

This is far from a gourmet recipe but something quick and tasty I came up with after I threw something similar together recently and found the juices from the scallops falling into the water added to the flavour. What I was really thinking initially was just less washing up! But anyway just a nice simple dish for one or two you can change to suit your tastes...

Provided by Peter J

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

6 scallops
1 teaspoon lemon juice
1 teaspoon garlic, crushed
1/4 teaspoon chili powder (optional, to taste)
1/2 cup noodles
1/2 cup frozen mixed vegetables
2 teaspoons soy sauce

Steps:

  • In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
  • Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
  • Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
  • Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
  • Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.

Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.5, Cholesterol 37.6, Sodium 1092.1, Carbohydrate 34, Fiber 5.6, Sugar 0.8, Protein 18.9

STEAMED CHINESE SCALLOPS



Steamed Chinese Scallops image

Moist steamed scallops with a zingy Chinese-style sauce make a sensational starter in this fabulous fuss-free recipe.

Provided by English_Rose

Categories     Asian

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 scallops
1 garlic clove, finely chopped
3 tablespoons soy sauce
1 tablespoon chili-garlic sauce
gingerroot, shredded and washed in iced water

Steps:

  • Clean the scallops and reserve one of the shells.
  • Brush the scallops with garlic. Put the scallops in a scallop shell.
  • Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.
  • Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.

Nutrition Facts : Calories 44.8, Fat 0.3, Cholesterol 9.9, Sodium 1556.8, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 8

Tips:

  • Select high-quality scallops: Opt for fresh or frozen scallops that are plump, firm, and free of any off-putting odor. Look for scallops with a slightly briny scent and a pearly white or beige color.
  • Prepare the scallops properly: Before cooking, rinse the scallops gently under cold water and pat them dry with paper towels. Remove the side muscle, which is a small, tough piece of tissue located on the side of the scallop.
  • Use a well-steaming method: Ensure you have a steamer basket or colander that fits snugly inside a pot. Fill the pot with water, ensuring it doesn't touch the bottom of the steamer. Bring the water to a boil, then reduce the heat to medium-low and place the steamer basket inside.
  • Steam the scallops for the right duration: Steaming time varies depending on the size of the scallops. As a general guideline, steam small scallops for 2-3 minutes, medium scallops for 3-4 minutes, and large scallops for 4-5 minutes.
  • Avoid overcooking: Overcooked scallops become tough and rubbery. Keep a close eye on the scallops while they are steaming to prevent overcooking.
  • Season and serve promptly: Once the scallops are cooked, season them to taste with salt, pepper, and any desired herbs or spices. Serve the scallops immediately, while they are still hot and tender.

Conclusion:

Steamed Chinese scallops are a delightful and versatile dish that can be enjoyed as an appetizer or main course. With their delicate flavor and tender texture, scallops are a great source of protein and essential nutrients. By following the tips provided in this article, you can create perfectly steamed scallops that are sure to impress your family and friends. Whether you prefer a simple preparation with just a hint of seasoning or a more elaborate dish with a flavorful sauce, steamed Chinese scallops are a delicious and satisfying option that is sure to please. So next time you're looking for a quick and easy seafood dish, give steamed Chinese scallops a try!

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