Steamed Scallops with Soy Sauce and Garlic Oil RecipeAugust 27th, 2007Recipes, Chinese Recipes, Recipes44 Comments
Recipe: Steamed Scallops with Soy Sauce and Garlic Oil
6-8 scallops on the half shell
1 stalk scallion (cut diagonally)
3 teaspoons low sodium soy sauce (Kim Lan brand recommended)
1 teaspoon sugar
1 teaspoon water
3 gloves garlic (chopped finely)
2 tablespoon oil
Mix the soy sauce, sugar, water and blend well. Set aside. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Lay the scallops on a plate, add the soy sauce on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil and chopped scallions on each scallop and serve immediately.
- As different brand of soy sauce has different sodium level, please taste the soy sauce mixture so it’s not too salty. If it’s too salty, add more sugar or a little water to neutralize the saltiness. Personally, I use Kim Lan soy sauce.
- For the garlic oil, dish it out as soon as the chopped garlic turns light brown. They will continue to cook in the oil and will eventually turn golden brown.