Entrees Asian

Steamed scallops with Chinese pickled vegetables

Name: Steamed scallops with Chinese pickled vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1/2 teaspoon sesame oil; 1 tablespoon peanut oil; 1 tablespoon grated ginger; 2 garlic cloves, finely chopped; 1 small red chilli, seeds removed, finely chopped; 1/3 cup (80ml) soy sauce; 24 scallops in the half shell; Coriander leaves, to serve; 100ml rice vinegar; 2 tablespoons caster sugar; 1/2 red onion, thinly sliced; 1 carrot, cut into matchsticks; 1/2 Lebanese cucumber, seeds removed, cut into matchsticks

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25m

10m

Steamed scallops with Chinese pickled vegetables

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Serve steamed scallops in their shells with vibrant and crunchy Chinese pickled vegetables for a light, aromatic entree.

1/2 teaspoon sesame oil
1 tablespoon peanut oil
1 tablespoon grated ginger
2 garlic cloves, finely chopped
1 small red chilli, seeds removed, finely chopped
1/3 cup (80ml) soy sauce
24 scallops in the half shell
Coriander leaves, to serve

Chinese pickled vegetables

100ml rice vinegar
2 tablespoons caster sugar
1/2 red onion, thinly sliced
1 carrot, cut into matchsticks
1/2 Lebanese cucumber, seeds removed, cut into matchsticks

Method

1.

For the vegetables, place vinegar in a pan with sugar. Bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 2 minutes. Add vegetables, remove from heat and set aside to cool.
2.

Heat oils in a wok over high heat, add ginger, garlic and chilli and stir-fry for a few seconds. Remove, then place in a bowl with soy and 1/4 cup (60ml) water.
3.

Place scallops in a single layer in 2 large bamboo steamers. Top with sauce, then stack steamers, cover and steam over a wok or large pan of simmering water for 5 minutes or until just cooked.
4.

Place 4 scallops on each plate, then top with vegetables and coriander.