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
ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS
2 pounds scallops should give you 5-6 skewers, but the complete recipe can be doubled to 4 pounds, but each 2-pounds scallops will have to be marinated in two plastic bags using two rice wine/ginger mixtures.
Provided by Kittencalrecipezazz
Categories Asian
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
- Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
- Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
- In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
- Remove scallops and discard the marinade.
- Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
- Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
- Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
- Serve with cooked rice and chopped green onions.
Nutrition Facts : Calories 310.6, Fat 3, SaturatedFat 0.4, Cholesterol 75, Sodium 1089.9, Carbohydrate 25.4, Fiber 0.2, Sugar 16.9, Protein 39.9
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
STEAMED SCALLOPS WITH GINGER, SOY AND SESAME & SCALLIONS
Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer.
Provided by English_Rose
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fill the base of a steamer with water and bring to the boil.
- Sprinkle the scallops with the ginger. Place in the steamer and steam for about 4 minutes until only just set.
- Put the sesame oil and soy sauce in a small pan and warm through.
- Arrange the scallops on four plates and pour over the sesame oil and soy sauce. Sprinkle on the cilantro and sliced scallions then serve.
Nutrition Facts : Calories 272.6, Fat 24.3, SaturatedFat 3.4, Cholesterol 19.8, Sodium 601.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.4, Protein 11.2
ASIAN STYLE STEAMED SCALLOPS
I have not made this but it looks good and am posting it here for safe keeping. The recipe calls for using scallops with the roe removed but if you like that then I think it would not take away from the dish.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in large pot of boiling water, until tender and drain.
- Slice ginger into thin slices, then cut slices into thin strips.
- Place scallops, in a single layer bamboo steamer, top with ginger, lemon grass and onion.
- Cover and steam for about 5 Min's until tender or cooked as desired.
- Divide scallops among plates and top with combined remaining ingredients and serve with the Jasmine rice.
Nutrition Facts : Calories 356.5, Fat 4.2, SaturatedFat 0.7, Cholesterol 18, Sodium 1306.9, Carbohydrate 61.8, Fiber 2.5, Sugar 0.7, Protein 16
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- Place dried green bean vermicelli noodles in a bowl and cover with boiling water. Steam for 5 minutes or until aldente. Strain vermicelli and run under cold water to stop the cooking process. Set aside.
- Clean the Scallops: If you are working with fresh scallops still in the shell, you will need to have the darkest side of the shell up and use a knife or prying device to remove the top shell and discard (or have your fish monger do this for you). Next, there is a dark ring around the outer section of the scallop that needs to be removed by gently grabbing one end and pull it from the shell while leaving the scallop attached to the shell. The next step is to detach and remove the scallops muscle from the shell. This is a very small white portion that should come off easily. Rinse the scallop of all sand and grit.
- If you are working with scallops that are previously frozen or already off the shell, rinse and check to any remaining tough white muscle.
- Steam the Scallops: If working with scallops in the shell, lie the scallops with the shell side down and scallop side up in the steamer basket in a single layer. Add a chopstick full of the pre-cooked bean thread vermicelli on top.
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