Chinese steamed scallops

Chinese steamed scallops

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Most fish markets sell fresh scallops in their shells, a treat when cooked in this light, easy, quick and fragrant way. If scallops in their shells are not available, arrange 4–5 scallops in each of 3–4 small buttered ramekins and cook in this way.

Ingredients

Quantity Ingredient
250g baby spinach leaves
12 scallops, in shells
6-8 spring onions, cut into julienne strips
6 slices fresh ginger, shredded
7g coriander sprigs
4 teaspoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil

Method

  1. Wash the spinach leaves. Shake the excess water off the leaves, drop them in a saucepan and allow to cook over low heat, covered, until wilted. Drain well. Spoon even, small amounts of the cooked spinach on the shells; top with a scallop. Arrange the shells on a rack in a steamer (a large bamboo steamer is ideal, or use a cake rack over water in a wok). Scatter half the spring onions and ginger over the scallops, reserving the rest for garnish.
  2. Cover well with aluminium foil or a lid and cook gently over moderate heat for about 5 minutes or until cooked. Remove the shells to a heated serving dish and garnish the scallops with the reserved spring onions, ginger and coriander sprigs. Heat the soy sauce, peanut and sesame oil in a small saucepan, pour over the scallops and serve immediately.
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