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Steamed Scallops in Shells

   

Chinese-style Steamed Scallops Recipe

Check out: Hotate Mentaiyaki Recipe

There is something so beautiful about steamed scallops in their shells that to me, the visual is as pleasing as the eating. The shells have been disinfected in hot water so that they are clean to eat from. I added mung bean vermicelli noodles (tang hoon/glass noodles) like in my other steamed scallops recipe (without shells) to soak up all the juices from the scallops, however the recipe will still be delicious without vermicelli too. This is one dish which only require basic culinary skills, yet it definitely looks good enough to impress your dinner folks. Ginger and spring onions are the most simple yet wonderful aromatics combination to go with any steamed shellfish dish.

Chinese-style Steamed Scallops Recipe

                                           

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22 Responses to “Steamed Scallops in Shells”

  1. shirley@kokken69.blogspot.com — August 20, 2011 @ 9:15 pm

    This is one of my favourite seafood dishes!

    Reply

  2. HoppingHammy — August 22, 2011 @ 12:50 am

    You are an expert at making anything you cook look like a 5 star dish!

    Reply

  3. Edith — August 23, 2011 @ 9:17 am

    I love scallops! and your this particular one really making me crave. BTW, if you have the time, do join me in this Heritage Food Trail event. http://preciousmoments66.blogspot.com/2011/08/remember-heritage-food-trail-that-i.html

    Reply

  4. Angie@Angiesrecipes — August 23, 2011 @ 12:40 pm

    Those steamed scallops are out of the world delicious!

    Reply

  5. mycookinghut — August 24, 2011 @ 3:06 am

    Looks beautiful and yummy!

    Reply

  6. Pipana — August 25, 2011 @ 8:34 am

    Look at the colors of this dish!!!
    The picture of ginger, spring onions & garlic made me go MMMMM!!!! :9
    I can almost smell em!!!

    Reply

  7. Clare @ Mrs Multitasker — August 25, 2011 @ 9:18 pm

    Wiffy these looks SO beautiful! Restaurant standard absolutely!

    Reply

  8. Pepy @Indonesia Eats — September 5, 2011 @ 12:33 pm

    This is so lovely, Wiffy!

    Reply

  9. Pet — December 10, 2011 @ 11:02 pm

    Very delicious, clean looking dish :)

    Reply

  10. Raf Nonneman — May 7, 2012 @ 3:30 am

    I travel for 20 years to China and this recipe is my favorite. Glad that I can cook it myself now.

    Reply

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