Scallion Oil Scallops
Tender scallop strips dressed in fragrant hot scallion oil with a splash of steamed fish soy sauce. A quick, elegant dish that comes together in minutes.
Story
This simple dish showcases the natural sweetness of scallops with aromatic scallion oil. The technique is similar to Chinese steamed fish but with quicker-cooking scallop meat.
Ingredients
scallop meat (sliced strips)
200g
scallions, thinly sliced
3 stalks
vegetable oil
3 tablespoons
steamed fish soy sauce
1 tablespoon
gingle, sliced
2 pieces
salt
to taste
Instructions
1
Blanch the scallops
Bring a pot of water to boil with ginger slices and a pinch of salt. Add the scallop meat and blanch for 60-90 seconds until just cooked through. Drain well and pat dry with a paper towel.
2
Arrange on plate
Transfer the blanched scallops to a serving plate. Scatter the sliced scallions over the top, distributing them evenly.
3
Finish with oils
Heat the vegetable oil in a small pan until it starts to shimmer. Carefully pour the hot oil over the scallions to release their fragrance. Drizzle with steamed fish soy sauce and serve immediately.
