Ingredients:
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.
Recipe:
Serving for 2 as appetizer
For scallops
- In a wok/deep pot with 1” of water on the bottom;
- Cover and let water come to a boil over medium high heat;
- Place green beans on the bottom of a shallow bowl;
- 1/4 teaspoon sea salt;
- Top with scallops in the half shell with roe;
- Cover and steam for 5 minutes;
- Top with ginger scallion sauce, serve hot.
For ginger scallion sauce
- Add 2 tablespoons of vegetable oil in a sauté pan over medium high heat;
- When oil gets hot, add ginger, cook until ginger gets soft but not burn, stir often;
- Add scallion until it gets soft;
- Turn off heat and let it sit for a minute to cool;
- Add Liquid Aminos, dark soy sauce and brown sugar, mix well.