Steamed Scallops With Ginger Soy And Sesame Scallions Recipes

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STEAMED SCALLOPS WITH SOY SAUCE AND GARLIC OIL



Steamed Scallops with Soy Sauce and Garlic Oil image

Steamed Scallops with Soy Sauce and Garlic Oil Recipe.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 7

6-8 scallops on the half shell
1 stalk scallion, cut diagonally
3 teaspoons low sodium soy sauce, Kim Lan brand recommended
1 teaspoon sugar
1 teaspoon water
3 gloves garlic, chopped finely
2 tablespoons oil

Steps:

  • Mix the soy sauce, sugar, water and blend well. Set aside. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Lay the scallops on a plate, add the soy sauce on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil and chopped scallions on each scallop and serve immediately.

Nutrition Facts : Calories 169 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 14 grams fat, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 2 people, Sodium 680 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SOY-GLAZED SCALLOPS



Soy-Glazed Scallops image

Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
12 sea scallops (about 1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS



Steamed Striped Bass with Ginger and Scallions image

Categories     Ginger     Onion     Rice     Steam     Quick & Easy     Lunch     Bass     Cilantro     Soy Sauce     Gourmet

Number Of Ingredients 7

6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
1 teaspoon canola oil
Accompaniment: steamed white rice
Garnish: fresh cilantro leaves

Steps:

  • Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
  • Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO



Soy-Steamed Fish With Scallions and Pistachio image

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Provided by David Tanis

Categories     for two, quick, seafood, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

3/4 pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
Salt
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon Chinese fermented black-bean paste or sauce (optional)
2 scallions, white and pale green parts only, cut into fine julienne
2 tablespoons pistachio oil or vegetable oil
1 1-inch chunk fresh ginger, peeled and cut into fine julienne
2 tablespoons toasted chopped pistachios, for garnish
Cilantro sprigs, for garnish

Steps:

  • Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
  • In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
  • Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
  • Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
  • Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
  • In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
  • Garnish with pistachios and cilantro sprigs, and serve immediately.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED SCALLOPS WITH GINGER, SOY AND SESAME & SCALLIONS



Steamed Scallops With Ginger, Soy and Sesame & Scallions image

Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer.

Provided by English_Rose

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 scallops, in the shell
1 teaspoon fresh gingerroot, finely chopped
7 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon fresh cilantro, chopped
3 scallions, finely sliced

Steps:

  • Fill the base of a steamer with water and bring to the boil.
  • Sprinkle the scallops with the ginger. Place in the steamer and steam for about 4 minutes until only just set.
  • Put the sesame oil and soy sauce in a small pan and warm through.
  • Arrange the scallops on four plates and pour over the sesame oil and soy sauce. Sprinkle on the cilantro and sliced scallions then serve.

Nutrition Facts : Calories 272.6, Fat 24.3, SaturatedFat 3.4, Cholesterol 19.8, Sodium 601.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.4, Protein 11.2

SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME



Soy-Butter Basted Scallops With Wilted Greens and Sesame image

This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

Provided by Colu Henry

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large sea scallops, patted dry
Kosher salt and black pepper
3 tablespoons grapeseed or canola oil, plus more as needed
2 tablespoons unsalted butter
2 tablespoons soy sauce
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes (optional)
1 1/2 pounds baby spinach or other tender greens
1 teaspoon toasted sesame oil
Lime wedges, for serving
2 tablespoons thinly sliced scallion greens
Sesame seeds, for garnish (optional)
Steamed rice, for serving

Steps:

  • Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
  • Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
  • Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
  • Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
  • Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

SOY-GINGER GRILLED SCALLOPS



Soy-Ginger Grilled Scallops image

Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice, (about 3 limes)
2 tablespoons low-sodium soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peanut oil
1 tablespoon freshly grated ginger
8 1/2 ounces soba (buckwheat) noodles
1 pound fresh spinach, stems removed, leaves cut into 1/2-inch-wide strips
1 bunch scallions, white and pale-green parts only, thinly sliced diagonally
1 pound shiitake or white mushrooms, stems removed
1 1/2 pounds sea scallops (16 large), tough muscle removed

Steps:

  • Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
  • Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
  • Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g

QUICK STEAMED SCALLOPS



Quick Steamed Scallops image

This is far from a gourmet recipe but something quick and tasty I came up with after I threw something similar together recently and found the juices from the scallops falling into the water added to the flavour. What I was really thinking initially was just less washing up! But anyway just a nice simple dish for one or two you can change to suit your tastes...

Provided by Peter J

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

6 scallops
1 teaspoon lemon juice
1 teaspoon garlic, crushed
1/4 teaspoon chili powder (optional, to taste)
1/2 cup noodles
1/2 cup frozen mixed vegetables
2 teaspoons soy sauce

Steps:

  • In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
  • Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
  • Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
  • Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
  • Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.

Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.5, Cholesterol 37.6, Sodium 1092.1, Carbohydrate 34, Fiber 5.6, Sugar 0.8, Protein 18.9

STEAMED FISH WITH SCALLIONS AND GINGER



Steamed Fish with Scallions and Ginger image

This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.

Provided by Anita Lo

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds whole black sea bass, gutted and scaled. May substitute with tilapia or branzino
1 4-inch knob ginger
3 scallions
Kosher salt
Freshly ground black pepper
1/4 cup soy sauce
3 tablespoons peanut oil
1 dash toasted sesame oil
1/2 teaspoon sugar

Steps:

  • Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
  • Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
  • Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
  • Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

SEARED SCALLOPS WITH GINGER SAUCE



Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories     Milk/Cream     Ginger     Scallop     Summer     Cilantro     Bon Appétit     Pasadena     California

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

Steps:

  • Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

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STEAMED FLOUNDER WITH VEGETABLES, GINGER, AND SCALLION
Add the cabbage and peppers to the steamer and steam for 2 minutes, then add the snow peas and continue steaming until the vegetables are crisp-tender and the fish is cooked through, 2 to 4 minutes more. Meanwhile, peel and finely grate the ginger and thinly slice the scallion. Put them in a small bowl with the soy sauce and oil and stir to ...
From elliekrieger.com


STEAMED SCALLOPS IN GINGER - RICK STEIN
Pour 2.5cm of water into the base of a wide shallow pan and bring it up to the boil. Loosen the scallops from their shells but leave them in place. Sprinkle each one with some of the ginger. Arrange the scallops, in batches if necessary, on a petal steamer. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes ...
From shop.rickstein.com


STEAMED SALMON WITH GINGER AND SIZZLING SESAME OIL
1 (3-inch) knob fresh ginger, peeled and cut into very thin strips. 1/2 pound vegetables, such as shiitake mushrooms and baby bok choy, thinly sliced. 1 bunch green onions, cut in thirds, and thinly sliced lengthwise. 1 large bunch fresh cilantro or basil . About 1/4 cup low-sodium soy sauce. 3 tablespoons sesame oil or peanut oil
From bristolbaysockeye.org


STEAMED SCALLOPS WITH SCALLIONS RECIPE - FOOD NEWS
Scallops with Bacon and Scallions sea scallops, bacon, scallions, baguette Ingredients 5 slices bacon Salt and black pepper 18 sea scallops 2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan 4 scallions chopped Crab dip, store bought Asparagus spears, blanched 1 crusty baguette, sliced at bakery counter Directions.
From foodnewsnews.com


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Top Asked Questions

How to cook scallops in a steamer?
Place scallops on a plate in a large bamboo steamer. Set aside. Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell. Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.
How to cook fish in steamer with soy sauce?
While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside. 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish.
What is the best way to cook scallops in the shell?
Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell. Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.
How do you cook fish with scallions and Ginger?
Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish.

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