A plate of freshly steamed whole scallops with Asian-style garnishes and sauce

Delicious Asian-Style Whole Steamed Scallops

Name: Delicious Asian-Style Whole Steamed Scallops
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: Asian
Ingredients: 6 piece Fresh whole scallops in shell (see tips for choosing fresh ones); 5 g Fresh ginger, thinly sliced for aroma and flavor; 2 clove Garlic cloves, minced; 3 tbsp Light soy sauce; 1 tbsp Shaoxing wine or dry sherry (optional); 1 tsp Sesame oil; 2 tbsp Fresh spring onions, finely chopped (green part); a few n/a Fresh coriander leaves for garnish (optional); 1 liter Water for steaming

Home Page / Delicious Steam Cooking Recipes / How to Steam Scallops Perfectly

easy

8 min

Nutritional value per serving

Calories200kcal

Carbs4gram

Fat5gram

Protein20gram

Ingredients

Quantity

Fresh whole scallops in shell (see tips for choosing fresh ones)6 piece
Fresh ginger, thinly sliced for aroma and flavor5 g
Garlic cloves, minced2 clove
Light soy sauce3 tbsp
Shaoxing wine or dry sherry (optional)1 tbsp
Sesame oil1 tsp
Fresh spring onions, finely chopped (green part)2 tbsp
Fresh coriander leaves for garnish (optional)a few n/a
Water for steaming1 liter

This easy-to-follow recipe shows you how to steam whole scallops Asian style, bringing out their delicate sweetness and tender texture. With proper food safety tips and simple ingredients, even home cooks with basic kitchen tools can master this impressive dish. The total cost of ingredients is approximately $15 USD (€14, £12, ₹1200). This dish contains about 200 kcal per serving, ideal for a low-fat, high-protein diet. The recipe is of easy difficulty and requires about 30 minutes total preparation and cooking time.

Preparation instructions

Prepare Steamer and Ingredients

1Fill your steamer or wok with about 1 liter of water and bring it to a simmer. While the water heats, clean the scallops gently under cold running water, removing any grit or debris. Pat them dry with paper towels. Avoid cross contamination by washing hands and utensils after handling raw shellfish.

Add Flavoring Ingredients to Scallops

2Place each scallop on a heatproof plate that fits in your steamer. Add a few slices of ginger and a bit of minced garlic on top of each scallop for aroma. Drizzle about 1/2 tablespoon soy sauce, a little Shaoxing wine if using, and a drop of sesame oil on each scallop to infuse flavor.

Steam the Scallops

3Place the plate with scallops into the steaming basket over simmering water. Cover with a lid and steam for 6-8 minutes. Scallops are safely cooked when they turn opaque and firm to the touch; you do not need to measure the internal temperature as seafood is safe at 63°C (145°F), but for whole scallops steaming is gentle and sufficient at 6-8 min.

Check and Garnish

4Carefully remove the lid away from your face to avoid steam burns. Check if scallops are opaque and firm; if not, steam an additional 1-2 minutes but do not overcook as scallops become rubbery. Sprinkle chopped spring onions and coriander leaves on top before serving.

Cooking Tips

1Choose fresh scallops that smell like the sea (fresh and mild) and have moist shells without cracks.

2Use a clean plate and avoid mixing raw scallop juices with cooked ones to prevent contamination.

3Do not overcook scallops as they become tough and lose sweetness.

4If you don’t have a steamer, you can improvise by placing a heatproof rack in a large pot with a lid and water beneath.

Equipment

Steamer basket or wok with lid
Heatproof plate fitting in steamer
Knife and cutting board
Measuring spoons
Tongs or oven mitts

Shopping List

[ ] Fresh whole scallops in shell - approx. $12. Look for fresh, moist shells with no cracks and a mild sea scent.
[ ] Fresh ginger - approx. $0.50. Choose firm, smooth ginger without wrinkles.
[ ] Garlic cloves - approx. $0.30. Look for firm, plump bulbs.
[ ] Light soy sauce - approx. $2 for bottle. Choose low-sodium if preferred.
[ ] Shaoxing wine (optional) - approx. $3 for bottle. Substitute dry sherry if needed.
[ ] Sesame oil - approx. $4 for bottle, used sparingly.
[ ] Fresh spring onions - approx. $1 for bunch.
[ ] Fresh coriander leaves - approx. $1 for bunch.
Total approximate cost: $15.

FAQ

How do I know when scallops are fully cooked and safe to eat?

Scallops are fully cooked when they turn opaque, firm to the touch but still moist, usually after 6-8 minutes steaming. The FDA recommends cooking seafood to an internal temperature of 63°C (145°F).

Can I use frozen scallops for this recipe?

If using frozen scallops, thaw them completely in the refrigerator, and ensure they’re fresh and free of off smells before cooking.

What if I don’t have a steamer?

You can create a makeshift steamer by placing a metal rack inside a large pot with water below it, making sure the water doesn't touch the plate. Cover with a lid and steam as instructed.