Steamed Sesame and Green Onion Scallops

Rich in flavour, scallops can be steamed, poached, pan-fried, deep fried or barbecued. And need only be lightly cooked. They are generally wild caught between May and December, but are also farmed and available all year round.

Try this recipe courtesy of the Sydney Fish Market.

Steamed Sesame & Green Onion Scallops
Serves 4 as an entrée

16 saucer scallops, on the half shell
1 ½ tablespoons light soy sauce
3 teaspoons shao xing (see notes)
1 teaspoon Chinese black vinegar (see notes)
1 ½ teaspoons oyster sauce
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon finely grated ginger
1 ½ teaspoons white sugar
1 green onion, finely sliced on the diagonal
2 teaspoons sesame seeds, toasted (see notes)

Loosen the scallops from the shells and remove the vein from their sides using a small sharp knife.

Place a plate in two steamer baskets, or line with baking paper. Arrange the scallops in the steamer baskets in a single layer so that the shells don’t overlap. Half fill a wok or large saucepan with water and bring to the boil.

Meanwhile combine soy sauce, shao xing, vinegar, oyster sauce, water, sesame oil, grated ginger and sugar. Taste, it may need to be diluted further with water depending on the type of soy sauce used; the ginger should taste a little hot.

Spoon ½ teaspoon sauce over each scallop. Place steamer over wok or saucepan, cover and steam for about a minute, then swap baskets around and steam for a further minute or so, until scallops are just opaque (they should still be glassy in the centre).

Remove the basket from the wok, and either place straight onto a large platter or arrange scallop shells on plates. Drizzle with remaining sauce, sprinkle with green onions and sesame seeds. Serve immediately.

Notes: Shao xing and Chinese black vinegar are available from Asian grocery stores. Shao xing is Chinese cooking wine, if it is unavailable substitute dry sherry; Chinese black vinegar can be omitted if unavailable. Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely). These can also be served as finger food, but cook in small batches and serve immediately so that they don’t go cold.

Alternative species: large Pacific Oysters. © Copyright Sydney Fish Market

SCALLOP FACTS

Scallops are one of the most highly prized seafoods. The following are the two most common species.

Saucer Scallop. Have smooth polished thin shells both of the same shape. One valve is usually light in colour (yellowish-white), the other valve is dark reddish or purple. The white muscle is slightly sweeter and slightly less rich in flavour than the Commercial Scallop and never sold with any roe or coral. Saucer Scallops are wild caught only and are found from north Queensland around to Western Australia.

Commercial Scallop. Also known as the Tasmanian Scallop, has a ridged fan shaped shell. The lower shell is concave and white, while the upper valve is flat and reddish-purple in colour. They are mostly wild caught, mainly from May until December but are also harvested from farms all year round. Found in southern New South Wales, Victoria and Tasmania. The maximum size is about 11cm. The scallop meat is white and is surrounded by an orange roe (coral).

TO BUY Sold mainly in meat form, but sometimes in shell, fresh or frozen. Look for white-cream meat, without any brown markings, should be firm, not oozing water and have a pleasant sea smell. The roe should be intact in the commercial scallop. You should receive 40- 50 scallops to the kilogram.

TO STORE Place in an airtight container or place scallops in their shells on a tray covered with plastic. Store in the refrigerator for up to 3 days or you can freeze for up to 3 months providing your freezer operates at -18°c.

TO PREPARE Wash thoroughly, remove brown vein; leave the roe (coral) on. Can be prepared and served in their shell.

TO COOK Scallops are rich in flavour with a medium to firm texture. They can be grilled, barbecued, pan-fried, steamed, poached, deep-fried or grilled. Avoid overcooking as this toughens and shrinks scallops. When frying use a protective coating such as a tempura batter, to help retain moisture. Scallops are best prepared with seasonings such as garlic, ginger, wine, soy sauce, honey, lime and lemon juice and fresh herbs such as coriander, dill and parsley. Try steaming with a soy sauce, coriander and ginger dressing.

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