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Scallops on the half shell are hard to find, as far as I know. I have been searching high and low for them for quite some time now.
I asked, I looked, I googled, but I hadn’t found any stores that sell them in SoCal–until I found the seafood store that I mentioned in my crawfish post. (The seafood store sells live crawfish, scallops on the half shell, cockles, various fresh oysters, crab legs, etc.)
I love regular scallops (especially the untreated ones), but scallops on the half shells are–in my opinion–better, tastier, and prettier! Plus, I can take great pictures with the scallops strutting in their half-shells.
Anyway, to preserve the most original flavors of these scallops, I opted to steam them with the simplest of ingredients: soy sauce and garlic oil. Succulent, sweet, and delicious…
Now if only the scallops are bigger. Well, that’s just me, I am just never satisfied.
How Many Calories per Serving?
This recipe is only 169 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Steamed Scallops with Soy Sauce and Garlic Oil
Ingredients
- 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 tablespoons oil
Instructions
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.