Steamed scallops with black bean dressing

Name: Steamed scallops with black bean dressing
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: Makes 12 scallops or serves 4
Cuisine: Asia
Ingredients: 12 fresh scallops in their shells; 12 fresh scallops in their shells; 2 green onions (scallions), green part thinly sliced lengthwise and soaked in cold water, to garnish; 2 green onions (scallions), green part thinly sliced lengthwise and soaked in cold water, to garnish; 2 green onions (scallions), white part minced; 2 green onions (scallions), white part minced; 2 cloves garlic, minced; 2 teaspoons minced fresh young ginger root; 1 to 1 ½ tablespoons black bean garlic sauce (see note); 2 tablespoons rice wine or sake; 2 tablespoons rice wine or sake; 1½ teaspoons sugar; 1 teaspoon olive oil

Preparation info

Makes 12 scallops or serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Fresh scallops are a delicate treat and require quick cooking and unfussy embellishments in order to shine. A hint of salty black beans, some sweetish rice wine, a few Asian aromatics and a brief steaming give spectacularly flavorsome results.

Ingredients

12 fresh scallops in their shells
2 green onions (scallions), green part thinly sliced lengthwise and soaked in cold water, to garnish

Asia
Fish course
Pescatarian

Method

Shuck each scallop and discard the top shell. Rinse under running water to remove sand and dirt. Carefully remove the muscle and organ, leaving only the white flesh. Cut the stem to separate the white flesh from the shell with a paring knife. Stand the white flesh vertically on its shell to drain excess water. Shuck all the scallops in this manner.
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