Yeo Kyung-ok's Cantonese-Style Steamed Scallops
A refined Chinese seafood dish featuring steamed scallops topped with hot oil infused with green onions and ginger, served with a sweet-savory soy sauce. A luxurious take on a simple yet flavorful scallop preparation.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding ginger while boiling the scallops effectively reduces their natural fishy odor.
- Pour the hot green onion and ginger oil over the scallops before adding the sauce so the aroma deeply penetrates the scallop meat.
- If you dislike cilantro, use chopped scallions or chives instead for a vibrant green finish.
- Mixing the oil with the soy sauce balances the saltiness and brings out the rich umami flavor characteristic of Chinese cuisine—be sure to use plenty of oil.
Recommended for
- Those who want to enjoy a restaurant-quality Chinese seafood dish at home with minimal effort.
- People looking for an impressive, elegant appetizer for guests.
- Fans of the harmonious umami flavor between green onion oil and soy sauce.
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