Main ingredients 🥩
scallopsgreen oniongingerglass noodlessoy saucecilantro
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.
🙋 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
Ingredients needed 🛒2 servings
- scallops as needed
- green onions 1 bunch
- ginger 1 piece
- thin glass noodles a little
- vegetable oil generously
- soy sauce 2 tablespoons
- sugar 1 tablespoon
- cilantro a little
Recipe 🍳
- Soak the glass noodles in warm water to soften them beforehand.
- Bring water to a boil in a pot, add sliced ginger, then cook the scallops.
- Slice the green onions and remaining ginger thinly for garnish.
- Once the scallops are cooked and the meat separates from the shell, remove them and rinse the concave side of the shells clean. Arrange them on a serving plate.
- Blanch the soaked glass noodles briefly in boiling water, then divide them evenly over the scallop shells.
- Cut the scallop meat into bite-sized pieces and place them on top of the noodles, then layer the sliced green onions and ginger on top.
- Heat a pan, add generous vegetable oil, sauté the sliced green onions and ginger until fragrant, then pour the hot oil evenly over the garnish on the scallops.
- In the same pan, add water, soy sauce, and sugar in a 2:2:1 ratio, bring to a simmer to make the sauce.
- Evenly drizzle the simmered soy sauce over the scallops, then sprinkle cilantro on top according to taste.
- Soak the noodles, boil the scallops in ginger-infused water, and separate the meat from the shells.
- Layer the scallop shells, blanched noodles, scallop meat, and sliced green onions and ginger on the plate in order.
- Fry green onions and ginger in hot oil, then pour the fragrant oil and sauce over the scallops, finishing with cilantro.
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.
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