Simple yet perfect way to prepare scallops. I love the way the salty, sweet, sour soy-dressing cuts through the fatty scallops. Match made in heaven. The first time I made this it was because I was scared the fish I was serving for our main course wasn’t going to be enough. But it’s getting a habit now of also buying 2 or 3 scallops every time we have steamed fish.
For the dressing:
1 T light soy sauce
½ T clear rice vinegar
1 T shaoxin rice wine
1 t sugar
Rinse the scallops and cut them in half, so you have twelve.
Place them on the Chinese spoons.
Steam them in 1 or 2 minutes until only just cooked.
Sprinkle some spring onion on top of each scallop.
Drizzle with the soy-dressing that you heated in a little pan.
Heat the 2T oil until sizzling hot and carefully drizzle half a teaspoon of hot oil on each scallop. The spring onion should sizzle.
From: Wokken met Ming by Peh-Fo Pak.
NB Dit recept kun je ook in het Nederlands lezen op: Aziatische-ingrediënten.nl