Name: Steamed Scallops with Smoked Ham
Cuisine: China
Ingredients: ¼ teaspoon salt; 12 slices Smithfield ham, 1½ inches long, 1 inch wide, ⅛ inch thick, prepared for cooking use; 1 tablespoon white wine; 12 scallops, 1 inch thick by 1½ inches wide; 1 tablespoon peanut oil; 2 teaspoons white wine; 1 slice ginger, ¼ inch thick; 1 tablespoon light soy sauce; ½ teaspoon sesame oil; Pinch of white pepper; ¾ teaspoon sugar; 1 tablespoon Scallion Oil; 1½ cups broccoli flowerets, 1½ by 1½ inches, washed and drained

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

In Canton the smoked ham used is from Yunnan. It is perhaps the most famous salted and smoked ham in all of China. It comes from the province of Yunnan, west of Canton, and below Sichuan. Cooks throughout China use it alone or in combination with other foods. This dish is a perfect illustration of the Cantonese concept of complementary tastes: the strong flavor of the ham with the delicate flavor of the scallops, and steamed so the purity of neither is lost. Yunnan ham is unavailable in the