STEAMED SCALLOPS WITH SOY SAUCE AND GARLIC OIL
Steamed Scallops with Soy Sauce and Garlic Oil Recipe.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 7
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
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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