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Steaming is the perfect cooking method for firm, glassy Saucer Scallops. These also make great finger food for parties.
16 Saucer Scallops, on the half shell
1 tablespoon low-salt soy sauce
1 tablespoon Shaoxing (see notes)
1 teaspoon Chinese black vinegar (see notes)
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon finely grated ginger
1½ teaspoons white sugar
3 green onions, thinly sliced diagonally
1 tablespoon sesame seeds, toasted
Place large plates in 2 steamer baskets and arrange the Scallops on the plates in a single layer so that the shells don’t overlap.
Half fill a wok or large saucepan with water and bring to the boil.
Meanwhile combine soy sauce, Shaoxing, vinegar, water, sesame oil, grated ginger and sugar and stir well to dissolve sugar. Spoon ½ teaspoon sauce over each Scallop. Place steamer over wok or saucepan, cover and steam for about 1 minute, then swap baskets around and steam for a further minute or less, until Scallops are just opaque (they should still be glassy in the centre).
Remove the basket from the wok, arrange Scallop shells on plates. Drizzle with remaining sauce, sprinkle with green onions and sesame seeds and serve immediately.
Shaoxing and Chinese black vinegar are available from Asian grocery stores.
Shaoxing is Chinese rice wine.
Large Pacific Oyster.