Total Time
20mins
Prep 10 mins
Cook 10 mins

The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.

Ingredients Nutrition

Directions

  1. For the dipping mix soya sauce and sherry in a bowl.
  2. Sprinkle scallops with a little pepper.
  3. Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
  4. Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
  5. Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
  6. Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
  7. Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
  8. Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
  9. Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).
Most Helpful

4 5

I really like this recipe. I love scallops. I made it twice and, of course, it came out better the second time. Definitely not for picky eaters like my sister. I suggest making extra sauce for dipping and making even more scallops because 6 is just not enough. I put some jarred ginger paste that I had in my fridge in the extra dipping sauce and it was a nice compliment. I suggest serving with some hot ginger tea. It is amazing.

5 5

These were AMA-ZING!!! Let me start by saying I never used to like ginger, and I had never had ginger in a prep like this before, and I love the kick it had. The scallops turned out beautifully. Perfect cooking times. I had always had my scallops seared in a pan only, I like the moistness the steaming added to it, and the way the steaming cooked the scallion and the ginger. And the dipping sauce was fantastic. I didn't do this as an appetizer, I made them for a meal for myself. And what a treat I had. Thanks Thorsten for posting this simple and fantastic little recipe.

This is so wonderful. The ginger and other flavors are just amazing. I havn't had scallops in so long, this was a real treat.