(Chinese recipes, prepare authentic Chinese food now!)
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. *wink*
Related Recipes:
- NOBU’s Scallops with Creamy Spicy Sauce
- Steamed Scallops with Fermented Black Beans
- Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms
Steamed Scallops with Soy Sauce and Garlic Oil Recipe
Steamed Scallops with Soy Sauce and Garlic Oil Recipe.
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.
Recipe Notes
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.
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Anonymous
Nice and simpe recipe. I would even try it with the 'non-shell' scallops ones.
I'm in Australia, seafood is not hard to find but they're just so expensive so I hardly eat them. Shrimp are probably the most common seafood item that I eat and wish that I could eat fish more.
I might try the soy sauce with scallion & garlic oil on steamed fish as my partner is very fussy and this sauce will definitely make the fish taste 'less fishy'
Olivia
im in love with this steamed scallops with soy sauce and garlic oil! i like how you use minimum ingredients in your steamed scallops with soy sauce and garlic oil recipe.
Anonymous
will you marry me?
Rasa Malaysia
Daphne – thanks for your nice comment about the pictures. I thought Australia is abundant with fresh seafood?
Ming – yeah, scallops are expensive, but I got these for only $1 each…not too bad at all.
Budding Cook – thanks…yeah, I like it that the scallops are dressed in the shell. :)
Andaliman – thank you…scallops are great. I didn’t get to eat scallops that much in Malaysia so now I am on revenge here in the US. LOL.
Steamy Kitchen – I know…that seafood store is too awesome…wait till you see the list of fresh oysters they have…oh my!
Anh – thank you for wanting to try my recipe…:)
Marion – thanks so much for linking me…I don’t mind at all…I really appreciate your kind gesture. :)
Marias23 – actually cooking scallops at home is not too bad…try it. :)
Stephen – hehe, I wish they were bigger though. ;)
Lemongrass – is it hard to get scallops on the half shell in London?
Anonymous – thank you.
Meiyen – you can go to Tambun in Penang…the steamed scallops on the half shell are great and cheap. ;)
Addie – I love all kinds of scallops, bay, diver, frozen, on the half shell, even the dried ones…the dried ones are killer for Chinese soup. Yum yum.
Aria – you are really too sweet. I take your comment as a great honor…bowing back to you for being so nice to me.
Christy – I wish to run a fine dining restaurant one day, and yes, I want to be a food stylist / designer too. I would love to do something like that? Anyone wants to hire me? Hehe.
Christy
I LOVE scallops!!
And this is steamed:D
Really nice presentation, you should run a fine dining restaurant or become a food designer:D
aria
oh rasa this is the most beautiful recipe i’ve seen all summer! bar none so succulent and delicate. i’m bowing to you, YUM!
addiechang
i am always like scallops, will try it soon.
MeiyeN
oh boy……. lovely! wanna have a bite right now!!!!! :D
Anonymous
These are gorgeous scallops…
Lemongrass
I love scallops.
Stephen
Those scallops look amazing!
marias23
Love your blog! I adore scallops too but something about them really intimidates me (in the home kitchen anyway!). This recipe looks good enough that I might have to overcome my cowardice and venture into steaming these little goodies!
~marion~
hi Rasa,
I choose to link your blog on mine for the “Blog Day” event because I love it ! My blog is in French, sorry, but still I hope you like being chosen for this day !
Marion.
Anh
Rm, I will try your recipe as soon as I can the fresh scallops!
SteamyKitchen
I’m so jealous of your seafood store…
Andaliman
Nice shots!!!
Love scallops
BuddingCook
yummy this looks so pretty and delicious!
Ming_the_Merciless
Awesome photography!!!!
I love scallops too but rarely get to eat them because they are SOOO expensive.
daphne
that’s enticing. I love the way you take the pictures. Similarly, I have difficulty getting fresh seafood here in Australia!
I bet it will taste just as good with other seafood recipes.. mmmm..
Rasa Malaysia
Hakka House – yes they do, but their cockles are different from the ones we get in Malaysia / Singapore. They are big and scary looking, actually I decided not to buy them after seeing them…they seem to have hairs on the shell too, scary! But you can get frozen cockles (the small ones) from Ranch 99, but I have never tried them.
V. Chick – that’s cool my post prompted you to try making this. :)
Kevin – yeah, the shells are just pretty…but the shells are all white…instead of that brown color shades, but anyway, I can’t complain too much. :P
Princess – you are right…macam skirt, cantik-nya. :)
BSG – aiya, scallops are meant to be steamed…not to put in some noodles lah. :P
Toki – thanks for your sweet comment and congrats on the new DLSR. I left you a comment on your blog. :)
Cooknengr – they are good…taste like the good and untreated ones. Actually the store told me they are sashimi quality and actually restaurants buy from them for sashimi…the only thing is that they are small…perhaps it’s seasonal? I dunno.
Big Boys – thanks. :)
Cynthia – hehe…you are too nice…come to LA and I will make you some. ;)
CP – I did. LOL. But bigger scallops are just better…and of course, the more the merrier.
Alicia – haha, you are too funny.
Rasa Malaysia
Amy – Yeah, they are hard to come by…so when I saw them, I just had to buy them.
Claude – tasty! Yes. :)
Unka – somehow your comment reminds me of that song “are you satisfied?” Whahahaha.
Andreea – I got them for $1 each…it’s really not so bad. :)
Yoyo’s Food – 我可以看到你的comment. :)
Joey – oooh, you will have to show me the scallops on the half shell in the PH…I am sure they are bigger and more succulent than these!
Lydia – exactly! I don’t know why they are so hard to find in the US.
East Meets West Kitchen – Good luck hunting them. :)
Marvin – yes, you should come and get their fresh oysters too…many different kinds. All the good ones.
The Cooking Ninja – are you you based on? You are lucky!
Tiga – I love my scallops bigger too, but not too big. These are too small lah. But it’s OK, better than none. Hehe.
Alicia
I’m drooling all over myself. I can go hungry for days–and all I’d have to do is visit your blog and be satisfied staring at these yummy posts.
Chubbypanda
If the scallops aren’t big enough, just eat more of them. (^_~)
Cynthia
Your and your food: I love!
Big Boys Oven
This is such a gorgeous dish.
cooknengr
I know I wasn’t seeing thing when said I saw Scallop on half shell here in L.A. Are they any good, taste and texture compared to the frozen ones ?
Toki
Thanks so much for answering my question!
I’ll definitely play around with the post processing software. Thank you very much for the advice!
team bsg
somebody shud start a scallop mee shop here in Pg or KL soon
( mild aka fish ball soup and spicy aka prawn mee style versions )
Toki
I don’t know what’s more impressive: the food or the photos!
Your blog and photos inspired me to get my first DSLR camera! The cherry tomato photo is one of my favorites!
Tell me, how do you get your photo shots so white and bright?
PrincessJournals
very pretty indeed. macam pakai skirt pulak kan?
Kevin
The photos look amazing. I now want to go out and pick up some scallops right away.
v. chick
This looks so amazing that even though I know squat about cooking, I’m gonna give it a try… Yummers!
hakka house
Did the seafood store also sell cockles?
tigerfish
I also wish for these scallops to be bigger :O and I like them steamed this way. DA BEST! Can taste the unami.
Good you found this seafood store – seems to have lots of seafood. Lucky you!
The Cooking Ninja
We got fresh scallops in the market with or without shells. :)
Marvin
These look so good. Do you know if that same seafood store sells raw oysters?
East Meets West Kitchen
What a beautiful dish! Now I’ll have to find scallops on the half shell too! ;)
Lydia
The presentation is lovely — I don’t think I’ve ever seen scallops on the half shell at my regular fish market, but will look for them at the large Asian supermarkets.
joey
That looks so sophisticated! :) And the flavors deliciously simple…Can’t wait to hear the recipe as I’ve also found a vendor here selling scallops on the half shell :)
YOYO's Food
Rasa~ so yummy so cute
can you read chinese here?
这儿能显示汉字么，可以的话，以后就用汉字给你留言，呵呵
Andreea
this is such a beautiful dish. lovely. i can see why you like scallops on the shell. here they are SO expensive!
UnkaLeong
Oh..you are satisfied Bee, but only by the best ;)
Claude-Olivier
oh la la…I have to taste that..no choice, it seems so tasty and delicious !!! Bravo
Amy
What an elegant presentation! I have never seen scallops in half shells before but I’ll have to keep an eye out for them.