Steamed Clams and Scallops with Black Beans

Name: Steamed Clams and Scallops with Black Beans
Cuisine: China
Ingredients: 3 tablespoons light soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 tablespoon Shao-Hsing wine or sherry; 1 tablespoon Scallion Oil; 12 Cherrystone clams, on the half shell; Pinch of white pepper; 1 tablespoon white vinegar; 4 sea scallops, 1½ inches wide by 1 inch thick, each cut into 3 medallions; 2 teaspoons fermented black beans, washed and drained

Dau See Jing Seung Sin

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is another of those Hong Kong Cantonese chef creations. In Cantonese the preparation can be translated, poetically, to mean “black beans with double ocean-fresh,” and that is exactly what it is.

Ingredients

12 Cherrystone clams, on the half shell
2 teaspoons fermented black beans, washed and drained
4

Asia
China
Guangdong Province
Cantonese
Fish course
Pescatarian

Method

Have fishmonger open the clams, leaving them on the half shell. Place the opened clams on heatproof dish and divide the black beans among them, atop each clam.
In a bowl, toss the scallop medallions with the Scallion Oil. Place a medallion atop each bean-topped clam. Mix the sauce and pour over the clams and scallops.
St