Steamed Scallops With Chinese Pickled Vegetables

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.

Recipe Information

Serves

6 people

Preparation

25 minutes

Cooking

10 minutes

Difficulty

Moderate

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

Steps

  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 and coriander.