Steamed scallops in the shell with ginger, soy, sesame oil, and green onions


by: Umberto

A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors.


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serves: 4

16 in prepared bay scallops the shell

1 teaspoon minced fresh ginger

1 tablespoon toasted sesame oil

2 tablespoons dark soy sauce

1 tablespoon roughly chopped cilantro

3 green onions (thinly sliced)

Nutrition Facts
Steamed scallops in the shell with ginger, soy, sesame oil, and green onions

Servings Per Recipe: 4

Amount per Serving

Calories: 275

  • Total Fat: 15.2 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 65.6 mg
  • Sodium: 1096.6 mg
  • Total Carbs: 25.1 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.7 g
  • Protein: 10.7 g

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1.  Pour 1 inch (2.5 cm) of water into the bottom of a wide, shallow pan and bring it to a boil. Loosen the scallops from their shells, but Ieave them in place. Sprinkle each one with some of the ginger.

2.  Arrange the scallops, in batches if necessary, on a petal steamer. Lower them into the pan, reduce the heat to medium, cover, and steam for about 4 minutes until just set. Remove and keep warm while you cook the rest.

3.  Meanwhile, put the sesame oil and soy sauce into a small pan and warm through.

4.  Lift the scallops onto four warmed plates and pour some of the warm soy sauce and sesame oil over them. Sprinkle with the cilantro and green onions, and serve immediately.

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