Deliciously Steamed Whole Scallops with Savory Gravy
Nutritional value per serving
Calories250kcal
Carbs12gram
Fat10gram
Protein20gram
Ingredients
- Whole fresh scallops in shell (medium size)8 pieces
- Water for steaming500 ml
- Butter2 tbsp
- All-purpose flour2 tbsp
- Milk (or seafood broth for richer flavor)250 ml
- Garlic cloves, minced2 piece
- Soy sauce1 tbsp
- Saltto taste n/a
- Black pepperto taste n/a
- Lemon juice1 tbsp
- Fresh parsley, chopped (optional)1 tbsp
Steaming whole scallops is a wonderfully simple and healthy way to enjoy seafood at home. This recipe guides you through steaming scallops carefully to retain their natural sweetness and tenderness. Accompanied by a rich, savory gravy, this dish transforms everyday ingredients into a delightful meal. This recipe costs approximately $15 USD (€14, £12, ₹1200) for four servings and provides about 250 kcal per serving. It's perfect for a low-fat diet, easy to prepare with common kitchen tools, and only takes about 30 minutes total including preparation and cooking time. Food safety is emphasized with clear internal temperature targets and hygiene guidelines.
Preparation instructions
Prepare the scallops
1Rinse the whole scallops gently under cold water, removing any grit or sand. Use a brush if needed to clean the shells. Pat dry with paper towels. This prevents cross-contamination — do not use the same cutting board for other foods without washing it after.
Set up your steamer
2Fill a pot with about 500 ml of water and bring it to a boil. Place a steaming rack or basket above the water level in the pot.
Steam the scallops
3Place the scallops, shell-side down, on the steaming rack. Cover with a lid and steam for 6-8 minutes. Scallops are done when the flesh becomes opaque and firm but still tender. If using a food thermometer, they should reach at least 63°C (145°F) internally.
Make the gravy
4While the scallops are steaming, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux, without browning it.
Finish the gravy
5Gradually whisk in the milk (or seafood broth), stirring continuously to prevent lumps. Bring to a gentle boil and let thicken slightly for 3-4 minutes. Add soy sauce, salt, pepper, and lemon juice to taste. Keep warm.
Serve
6Once scallops are steamed, carefully remove them from the steamer and serve immediately topped with warm gravy and a sprinkle of fresh parsley if using. Serve with lemon wedges on the side.
Cooking Tips
1Buy fresh scallops with closed shells and a mild sea smell. Avoid any that smell fishy or have open shells that don't close when tapped.
2Do not overcook scallops; they become rubbery if steamed too long. Timed steaming and checking opacity help achieve perfect texture.
3For a dairy-free gravy, substitute milk with coconut milk or seafood broth.
4Always wash your hands and cooking surfaces well before and after handling raw seafood to avoid cross-contamination.
Equipment Needed
- Large pot with lid
- Steaming rack or basket
- Small saucepan
- Whisk
- Measuring spoons and cups
- Food thermometer (optional but recommended)
Grocery Shopping List
- [ ] Whole fresh scallops in shell (~$12) — Choose fresh scallops with closed shells and a mild ocean scent.
- [ ] Butter (~$1) — Unsalted butter is preferred for better control of salt in the gravy.
- [ ] All-purpose flour (~$0.50) — Regular flour for making roux.
- [ ] Milk or seafood broth (~$1) — Use milk for creamier gravy or broth for richer seafood flavor.
- [ ] Garlic (~$0.50) — Fresh garlic cloves add best flavor; avoid pre-minced for best aroma.
- [ ] Soy sauce (~$1) — Adds umami depth; low sodium if preferred.
- [ ] Lemon (~$0.50) — Fresh lemon juice brightens the dish.
- [ ] Fresh parsley (optional) (~$0.50) — Adds freshness and color. Total estimated cost: $16 (prices vary by region and store).
FAQ
How do I know when scallops are fully cooked?
Scallops are fully cooked when their flesh turns opaque and firm but still tender. If using a food thermometer, the internal temperature should reach at least 63°C (145°F). Overcooking can make them tough and rubbery.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Thaw them fully in the refrigerator overnight and rinse before steaming. The texture may be slightly different than fresh scallops.
How do I avoid sandy scallops?
Choose scallops with clean, closed shells and rinse them thoroughly under cold water before cooking. Use a brush to remove any grit or sand on the shells.
Can I make the gravy dairy-free?
Absolutely! Substitute milk with coconut milk or a seafood broth to make the gravy dairy-free without compromising flavor.