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Steamed scallops with Chinese pickled vegetables
Steamed scallops with Chinese pickled vegetables
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • 1/2 tsp sesame oil
  • 18.20 gm peanut oil
  • 20.00 ml grated ginger
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, seeds removed, finely chopped
  • 24 scallops in the half shell
  • Coriander leaves, to serve
  • 100ml rice vinegar
  • 40.00 gm caster sugar
  • 1/2 red onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 1/2 Lebanese cucumber, seeds removed, cut into matchsticks
Instructions:
  • In a pan, combine vinegar and sugar, bringing to a boil while stirring to dissolve sugar. Lower the heat and simmer for 2 minutes. Add vegetables, then remove from heat and let cool.
  • Heat a combination of oils in a wok over high heat until sizzling. Add ginger, garlic, and chili, and stir-fry briefly. Transfer to a bowl and mix with soy sauce and 1/4 cup (60ml) water.
  • Arrange scallops in a single layer in 2 large bamboo steamers, add sauce on top, stack the steamers, cover, and steam over a wok or large pan of simmering water for 5 minutes until cooked.
  • Arrange a generous portion of 4 succulent scallops on each plate, then elegantly crown them with a colorful array of vegetables and fragrant coriander leaves.

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