Seafood Recipes

Steamed Scallops With Chinese PickledVegetables

Scallops are steamed in a ginger, garlic and soy sauce, then served alongside vinegar-pickled carrot, cucumber and daikon.

Steamed Scallops With Chinese Pickled Vegetables
6 People
Serves
25 Mins
Prep Time
10 ues Mins
Cook Time
Medium
Difficulty
Chinese
Cuisine
The Recipe

About This SeafoodDish

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

  1. 12 scallops, cleaned and shells optional for serving
  2. 1/2 cup rice vinegar
  3. 2 tablespoons sugar
  4. 1/2 small carrot, julienned
  5. 1/2 small cucumber, julienned
  6. 1/4 small daikon radish, julienned
  7. 1/2 red chilli, finely sliced (optional)
  8. 1 tablespoon neutral cooking oil
  9. 2 teaspoons finely grated ginger
  10. 2 garlic cloves, minced
  11. 1 teaspoon sesame oil
  12. 1 tablespoon light soy sauce
  13. 1 spring onion, finely sliced (for garnish)
  14. Fresh coriander leaves, for garnish (optional

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, spring onion and coriander.
From Our Kitchen

Chef's Tip

Steamed scallops with Chinese pickled vegetables are all about balancing delicate sweetness with bright, tangy flavour. Gentle steaming keeps the scallops tender and silky, while the pickled vegetables add freshness, crunch, and acidity that cut beautifully through the richness of the seafood. Ginger, garlic, soy, and sesame bring savoury depth and aroma, creating a light but flavour-packed dish that feels elegant and refined.

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NUTRITION

NutritionPerServing

  • Calories 90 kcal
  • Total Fat 3.0 g
  • Total Carbohydrate 4.0 g
  • Protein 10.0 g
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