Lovely Steamed Open-Shell Scallops

Name: Lovely Steamed Open-Shell Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 scallops; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 12 black beans; 1 tablespoon wine Chinese; 1/2 teaspoon extra-virgin olive oil; 1/2 teaspoon soya sauce; 1 teaspoon sesame oil; 2 sprigs spring onions shredded; 1/2 chilli finely chopped; 1 dash pepper & salt

Eats Now Editorial Team · 409 kcal · Seafood

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Lovely Steamed Open-Shell Scallops – a delicious recipe with scallops, garlic, ginger, black beans, wine Chinese, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

12 scallops
1 teaspoon minced garlic
1 teaspoon minced ginger
12 black beans
1 tablespoon wine Chinese
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon soya sauce
1 teaspoon sesame oil
2 sprigs spring onions shredded
1/2 chilli finely chopped
1 dash pepper & salt

1
Clean scallops thoroughly.
2
Mix seasonings with garlic & ginger. Spread over scallops.
3
Top with bean (just 1 will do or it'll be too salty), chilli & scallions & place first layer on serving plate, then gently put the second layer on top. Steam for about 5-8 mins, depending on their sizes.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 scallops, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 12 black beans, and more.

Yes, Lovely Steamed Open-Shell Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
409 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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