Cantonese Steamed Scallops

Cantonese Steamed Scallops are a delicately flavored seafood dish that showcases the natural sweetness of fresh scallops, enhanced with a savory garlic and ginger sauce. This dish is not only simple to prepare but also embodies the essence of Cantonese cuisine with its emphasis on freshness and subtle seasoning.

Ingredients

• Fresh scallops - 4 large (about 200g)
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, finely grated
• Spring onions - 2, finely chopped
• Soy sauce - 2 tablespoons (ensure gluten-free if needed)
• Sesame oil - 1 teaspoon
• Red chili - 1, finely sliced (optional for heat)
• Coriander - a handful, for garnish
• Salt - to taste

Steps

1. Rinse the scallops under cold water and pat them dry with a paper towel. Place them in a shallow heatproof dish.
2. In a small bowl, mix together the minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt.
3. Pour the garlic and ginger mixture evenly over the scallops, ensuring they are well coated.
4. Sprinkle the chopped spring onions and sliced red chili (if using) over the scallops.
5. Fill a steamer pot with water and bring it to a boil. Once boiling, place the dish of scallops in the steamer basket.
6. Cover and steam the scallops for about 8-10 minutes or until they are opaque and cooked through.
7. Once cooked, carefully remove the dish from the steamer. Garnish with fresh coriander before serving.

Nutrition

• Calories: 180
• Protein: 28 g
• Carbs: 6 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

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