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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.