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.