Steamed Scallops With Chinese Pickled Vegetables
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
- 1/2 tsp sesame oil
- 1 tbsp peanut oil
- 1 tbsp 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 tbsp caster sugar
- 1/2 red onion, thinly sliced
- 1 carrot, cut into matchsticks
- 1/2 Lebanese cucumber, seeds removed, cut into matchsticks
Method
- 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.
