Steamed Seared Scallops with Ginger Recipe
 Steamed
scallops prepared in this way are a Cantonese specialty - although the
roe is usually removed and used for another recipe, and the scallops are
steamed without searing first. As with all Cantonese cooking, the secret
is to use the freshest of prime ingredients and treat them simple. When
you are searing the scallops, by the time you put the last scallop in
the pan, the first one will be ready to take out.
Ingredients: (Serves 4; Preparation
Time 20 minutes)
12 fresh large or queen scallops on the
shell (use the rounded side of the shell instead of the flat side)
2 tablespoon peanut (groundnut) or light
olive oil
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine
8 cm/3 inch piece of fresh root ginger,
finely shredded
2 scallions (spring onions) or baby leeks,
finely sliced
2 garlic cloves, finely chopped or cut into
slivers
2 small fresh red or green chilies, deseeded
and finely chopped
Freshly ground black pepper
Method:
Remove the small muscle from the side of the
scallop to detach the scallop from the shell. You can remove the
orange-colored roe if you wish (and reserve it for another use), or
simply leave it on. Pat the scallops dry with kitchen paper. Clean the
rounded halves of shells, and set aside for serving. Lightly season the
scallops with black pepper.
Fill a wok or saucepan about one-third full
with water, and bring to a simmer, so that it is ready for steaming the
scallops as soon as they have been seared.
Heat the oil in a heavy frying pan or
skillet over a high heat. When it is very hot, add the scallops, dotting
them in a circle around the pan. Sear for 30 seconds. Remove from the
pan, and sit each scallop seared-side up in a reserved shell.
Mix together the soy sauce and wine, and
sprinkle over the scallops. Scatter a little ginger and scallions
(spring onions) or leek over each one, and sprinkle with a little of the
garlic and chili. Sit half of the scallops, shell and all, in a bamboo
steamer lined with baking parchment, or sit them on a flat plate resting
inside the steamer. Cover, and steam over the wok of simmering water for
5-6 minutes until cooked - do not overcook or the scallops will be
rubbery. Carefully remove from the steamer, and keep warm while you
steam the rest of the scallops. Serve immediately, and don't neglect to
enjoy the delicious juices as well as the meat.
Happy Cooking,
Carol |
