Masaharu Morimoto's Scallops Steamed in Sake and Riesling

1. 1

   Set a two-tiered bamboo steamer in a wok or in a large saucepan or skillet over 2 inches of boiling water; alternatively, use a large, wide steamer.

2. 2

   In a small bowl, blend the sake, Riesling and oyster sauce.

3. 3

   Arrange the scallops on two 9-inch glass pie plates and season them with salt and pepper.

4. 4

   Spoon the sauce mixture over the scallops.

5. 5

   Steam over high heat until the scallops are just cooked though, about 3 minutes.

6. 6

   (If using a large, wide steamer, steam the scallops in 2 batches.)

7. 7

   Meanwhile, heat the oil in a medium skillet until almost smoking.

8. 8

   As soon as the scallops are done, add the scallions and ginger to the hot oil, stir and remove from the heat.

9. 9

   Spoon the mixture over the scallops and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.