Eight-Treasure Fresh Scallops in Shells

Name: Eight-Treasure Fresh Scallops in Shells
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 150 g Fresh scallops; 30 g Peeled winter bamboo shoots (part diced, part sliced); 30 g Soaked dried winter mushrooms (part diced, part sliced); 50 g Large shrimp meat (diced); 50 g Cooked chicken meat (diced); 50 g Soaked sea cucumber (diced); 15 g Ham (diced); 15 g Refined salt; 25 g Soy sauce; 7.5 g Monosodium glutamate (MSG); 30 g Shaoxing wine; 15 g each Minced scallion and ginger; 300 g Clear broth

Shandong-style Eight-Treasure Whole Shell Scallops — attractive presentation, vibrant colors, and a delicate aroma.

1h 0m

Medium

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Ingredients

Fresh scallops 150 g

Peeled winter bamboo shoots (part diced, part sliced) 30 g

Soaked dried winter mushrooms (part diced, part sliced) 30 g

Large shrimp meat (diced) 50 g

Cooked chicken meat (diced) 50 g

Soaked sea cucumber (diced) 50 g

Ham (diced) 15 g

Refined salt 15 g

Soy sauce 25 g

Monosodium glutamate (MSG) 7.5 g

Shaoxing wine 30 g

Minced scallion and ginger 15 g each

Clear broth 300 g

Instructions

Prepare the scallops

Wash the fresh scallop meat, blanch it in boiling water, and set aside.

Prepare the eight-treasure dice

Cut the bamboo shoots, mushrooms, ham, large shrimp meat, cooked chicken, soaked sea cucumber, dried shrimp, and fresh abalone meat into small dice to form the eight-treasure dice. Slice the remaining bamboo shoots and mushrooms.

Prepare the egg white foam

Beat the egg whites into a fluffy snow-like foam, add cornstarch and a little water, and mix until smooth.

Clean the shells

Take 12 fresh scallop shells, scrub them clean in a 5% alkaline solution, then boil briefly in water. Drain and arrange them evenly around the rim of a large plate. Steam for 10 minutes and remove.

Make the eight-treasure filling

In a clean wok, add a small amount of peanut oil. Over high heat, bring the oil to about 60% hot (around 150°C), add the minced scallion and ginger and stir briefly, then add the eight-treasure dice and stir-fry. Add the refined salt, soy sauce, MSG, Shaoxing wine, and clear broth and simmer briefly. Thicken with wet cornstarch, drizzle with sesame oil, and the eight-treasure filling is ready.

Assemble and steam

Spoon the eight-treasure filling evenly into the prepared scallop shells. Spread a layer of the egg white foam on top, sprinkle with cilantro and crumbled steamed cake, and steam for 2 minutes. Remove from the steamer.

Cook the scallops

In a wok, heat peanut oil and fry scallion and ginger slices until fragrant. Add the clear broth, discard the scallion and ginger, then add the reserved scallops along with the sliced mushrooms and bamboo shoots. Season with refined salt and Shaoxing wine and braise briefly. Thicken with cornstarch, drizzle with chicken oil, and place in the center of the large round plate.