Steamed Scallops with Ginger and Scallion Sauce

Steamed Scallops on a Half Shell with Ginger Scallion Sauce 薑葱蒸帶子


For scallops

  • 3 - 4 scallops in shells;
  • Clean and cut out the top and the bottom shell;
    1/2 cup green beans or green vegetable of your choice;
  • 1 cup (240 ml) water for steaming;
  • Sea salt.

For ginger and scallion sauce

  • 2 tablespoons ginger, 1 large piece ginger, about 4 - 6 oz (200 - 300 g), peel, finely julienne;
  • 3 tablespoons scallions, include the tender green part, finely julienne;
  • 2 tablespoons vegetable oil (for high heat);
  • 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
  • 1/2 tablespoon dark soy sauce.
  • A pinch brown sugar.


Serving for 2 as appetizer

For scallops

  1. In a wok/deep pot with 1” of water on the bottom;
  2. Cover and let water come to a boil over medium high heat;
  3. Place green beans on the bottom of a shallow bowl;
  4. 1/4 teaspoon sea salt;
  5. Top with scallops in the half shell with roe;
  6. Cover and steam for 5 minutes;
  7. Top with ginger scallion sauce, serve hot.

For ginger scallion sauce

  1. Add 2 tablespoons of vegetable oil in a sauté pan over medium high heat;
  2. When oil gets hot, add ginger, cook until ginger gets soft but not burn, stir often;
  3. Add scallion until it gets soft;
  4. Turn off heat and let it sit for a minute to cool;
  5. Add Liquid Aminos, dark soy sauce and brown sugar, mix well.

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