Best 4 Steamed Chinese Scallops Recipes
Scallops are a type of shellfish that are often enjoyed for their delicate flavor and texture. Steaming is a popular cooking method for scallops, as it helps to preserve their flavor and moisture. When steamed correctly, scallops should be cooked through but still slightly tender. There are many different recipes for steamed Chinese scallops, each with its own unique flavor profile. Some popular ingredients used in steamed Chinese scallop recipes include ginger, garlic, soy sauce, and rice wine. Steamed scallops can be served as an appetizer or main course, and they can be paired with a variety of side dishes, such as rice, noodles, or vegetables. With so many different recipes to choose from, there is sure to be a steamed Chinese scallop recipe that everyone will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED SCALLOPS WITH SOY SAUCE AND GARLIC OIL
Steamed Scallops with Soy Sauce and Garlic Oil Recipe.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 7
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
STEAMED SCALLOPS WITH GLASS NOODLES
Steamed scallops with glass noodles was one of my favorite dishes when we lived in Beijing. Fresh steamed sea scallops were served with a salty-sweet soy sauce, and caramelized minced garlic over glass noodles on the half shell.
Provided by Bill
Categories Fish and Seafood
Time 30m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 228 kcal, Carbohydrate 17 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 949 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK STEAMED SCALLOPS
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
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
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
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
Top tips for steaming Chinese scallops:
- Fresh is best: If you can, use fresh scallops for this recipe. Frozen scallops will work, but they may not have as much flavour.
- Use a good quality fish stock: The fish stock you use will make a big difference to the flavour of the scallops. Use a stock that is made with fresh fish or seafood, and that has a good, rich flavour.
- Don't overcrowd the steamer: Make sure that the scallops are not too crowded in the steamer. They should be able to cook evenly without steaming each other.
- Cook until just done: The scallops are done when they are opaque and just starting to turn golden brown. Overcooked scallops are tough and chewy.
- Serve immediately: Steaming scallops is a quick process, so you should serve them immediately after they are done cooking. Serve them with steamed rice or noodles, and a dipping suitable for seafood.
Conclusion:
Steaming scallops is a healthy and delicious way to cook them. This recipe is easy to follow and can be made with just a few simple ingredients. The scallops are steamed in a flavorful broth, which infuses them with amazing flavour. Serve them with your favorite dipping suitable for seafood and enjoy!
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