Our Steamed Scallops With Chinese Pickled Vegetables Recipe
About The Dish
Discover a mouthwatering fusion of delicate steamed scallops paired with tangy Chinese pickled vegetables, a dish that brings a burst of flavour and freshness to your table. This recipe highlights the natural sweetness of scallops, perfectly balanced with the salty-sour notes of pickled vegetables, creating a harmonious dining experience. Whether you’re hosting a dinner party or preparing a special meal, this recipe is a show-stopping addition. With premium sashimi-grade scallops sourced from Pearl Seafoods, you’ll enjoy exceptional quality delivered fresh to your door in Sydney. Elevate your cooking with this easy, elegant recipe designed to impress.
Ingredients List
12 scallops, cleaned and shells optional for serving
1/2 cup rice vinegar
2 tablespoons sugar
1/2 small carrot, julienned
1/2 small cucumber, julienned
1/4 small daikon radish, julienned
1/2 red chilli, finely sliced (optional)
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 spring onion, finely sliced (for garnish)
Fresh coriander leaves, for garnish (optional
Steps
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.
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.
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.
Place 4 scallops on each plate, then top with vegetables and coriander.
