Steamed scallops have never been easier to eat! This recipe is quick and simple to prepare, requiring no more than 30 minutes total.
There aren’t many options for scallops on the half shell around here. I’ve been searching for these people for a long time now.
I looked, I inquired, and I even Googled, but I couldn’t find a place in Southern California that sells them–until I discovered the seafood market I described in my essay about crawfish. The seafood market carries a wide variety of fresh seafood, including oysters and crab legs, in addition to crawfish and scallops.
Scallops on the half shell are, in my opinion, better, tastier, and prettier than regular scallops (especially the untreated ones). In addition, I’ll be able to photograph the scallops strutting their stuff in their half-shells.
Soy sauce and garlic oil were all that was needed to keep the scallops’ original flavor intact, so I elected to steam them. Sweet, juicy, and scrumptious…
We just need bigger scallops now, don’t we? That’s just me, I’m always looking for more.
Each serving of this recipe contains only 169 calories.
- 3 gloves of finely chopped garlic
- 6-8 scallops
- 1 diagonally cut stalk scallion
- 3 teaspoons of low sodium soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of water
- 2 tablespoons of oil
- Blend the soy sauce, sugar, and water thoroughly. Set aside for later. When a wok is hot, add the oil and cook the minced garlic until golden brown. Remove and set aside the dish.
- Steam the scallops for 4-5 minutes, or until they are opaque, on a platter with the soy sauce.
- Serve the scallops with garlic oil and sliced scallions as soon as possible.