Steam Scallop Recipe

Rinse and clean

Rinse scallops under cold running water to remove sand or grit. If in shell, scrub shells and discard any with off odor. Pat scallops dry with paper towels. Sprinkle both sides lightly with the fine sea salt and let sit 5 minutes.

Portion

Arrange 6 scallops evenly on a heatproof plate or shallow dish that will fit inside your steamer basket. If using shells, place scallops in their half-shells on the plate.

Add water and white wine (if using) to the bottom of a wok, large pot, or steamer. Add sliced ginger and the green onion pieces to the liquid. Bring to a rolling simmer over medium-high heat.

Place the plate of scallops into the steamer basket or on a rack above the simmering liquid, cover with a tight-fitting lid.

Steam scallops until opaque and just cooked through: approximately 4–6 minutes for medium-sized scallops (half dozen). Do not overcook — scallops should be firm but tender. For larger scallops, steam up to 7–8 minutes. Check one scallop by cutting into the thickest part.

When cooked, remove the lid carefully (watch for hot steam) and lift the plate out of the steamer.

Choose your seasoning: for garlic-butter, dot each scallop with about 1/2 teaspoon of the garlic-butter mixture while still hot so it melts over the scallop. For soy-ginger, spoon about 1/2 tablespoon over each scallop and let the heat awaken the aromatics. For chili-garlic oil, drizzle about 1/4 teaspoon over each scallop for a spicy finish. You may offer all three sauces so diners can mix and match.

Garnish scallops with thinly sliced green onion and cilantro sprigs. Serve immediately with lemon wedges on the side for squeezing if desired.

Serve the half-dozen portion hot, on the plate they were steamed on or transferred to a warmed serving plate. Accompany with steamed rice or crusty bread to soak up sauces.