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Scallops With Ginger Soy Sauce

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  Scallops 8
  Sesame oil 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Grated ginger 1 Tablespoon
  Onions spring 2 , chopped
  Light soy sauce 1 Tablespoon
  Dark soy sauce 1 Tablespoon
  Sugar 1 Pinch
  Shredded spring onion 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1. Blend all the sauce ingredients together and place in a small serving bowl or ramekin.
2. If using fresh scallops, loosen from the shell and trim away any chewy muscle, if necessary. Rinse to remove any grit and return to the shells. Season lightly with salt and pepper and top with a few shreds of ginger.
3. Steam in the shells for about 6 minutes: do this in 2 batches if the scallops are large; if small, steam 2 scallops per shell; if frozen, steam in small ramekins.
4. Remove the shells carefully from the steamer to keep all the juices and arrange on a serving plate with the sauce bowl in the centre. Garnish with spring onion shreds.
5. Each diner should spoon sauce onto the scallops before eating, then drink the juice afterwards.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 379 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 73.9 mg24.6%

Sodium 2703 mg112.6%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.5 g17.9%

Sugars 5.7 g

Protein 42 g84.2%

Vitamin A 33.2% Vitamin C 63.6%

Calcium 17.7% Iron 17.3%

*Based on a 2000 Calorie diet

Scallops With Ginger Soy Sauce Recipe