Steamed Scallops in Cantonese Style

by HappyMan (follow)
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This is another delicious scallop recipe, and is also so simple to prepare.

Steamed Scallops in Cantonese Style

Garlic, ginger, spring onion/shallot and coriander are some of the main ingredients that we often use to steam seafood in Cantonese style.

In addition, bean vermicelli is often a companion in steamed scallops traditionally.

Cantonese XO sauce was developed in HK for Cantonese cuisine 30 years ago. It is mainly made from dried scallops, fish, shrimp and chilli, a very tasty and popular sauce for flavouring food, especially for seafood. They can be bought at most Asian groceries.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 6 servings

6 fresh scallops with shells
6-8 garlic cloves, peeled, finely diced
1 tbsp chopped coriander stem
1-1 1/2 tbsp Cantonese XO sauce
1 tsp sesame oil
20g bean vermicelli
premium/seafood soy sauce


Soak bean vermicelli in warm water for a few minutes until tender. Rinse and drain.

Fry diced garlic in a heat pan with oil until brown, but not burnt. Allow to cool. Set aside.

Clean the scallops and shells, pat dry both. Return the scallops with corals (if they have, because this is the traditional style) to the shells.

In a bowl, mix fried garlic, chopped coriander, XO sauce and sesame oil thoroughly.

Arrange drained bean vermicelli on each scallop.

Divide the combined sauce among scallops.

Drizzle with a few drops of soy sauce on each scallop.

Steam scallops in boiling water over high heat for 5 minutes.

After steaming, the scallops should become more juicy, this is what we expect, and like to have them.

Garnish with some coriander leaves.

Serve immediately.

#Hong Kong
#Gluten free
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