Set a two-tiered bamboo steamer in a wok or in a large saucepan or skillet over 2 inches of boiling water; alternatively, use a large, wide steamer. In a small bowl, blend the sake, Riesling and ...

This sauce goes wonderfully with any steamed fish, or can be added to a stir-fry with prawns, chicken or pork strips. I’ve even been known to make it quietly at home, adding extra spring onion and ...

Scallops shine in these recipes, whether they’re served raw, grilled, poached, or perfectly seared. Find inspiration for ...

This simple dish is so delicious as part of a shared meal, served with steamed rice and boiled Chinese broccoli. In this recipe, I’ve used soft tofu which is quite a bit firmer than silken, giving it ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic, which ...

Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...

“Scallops in Scotland are incredibly juicy and plump so I couldn’t resist the opportunity to cook with them. I have kept the roe on, as I really like its flavour and colour, but you can discard it if ...

Although there are special utensils designed for steaming (including microwave steamers), no special equipment is needed to produce vodka-steamed scallops. The cooking can be done using a pot with a ...

This very Fujian dish begins by soaking dried scallops and then placing them in the centre of the daikon. Steam and finish with a silky sauce. Now this one way to schmooze a dinner party crowd.

Australian Gourmet Traveller recipe for steamed wild-harvest scallops with ginger and spring onions by Me Wah restaurant in Tasmania. “Me Wah’s steamed scallops with ginger and spring onions were the ...

DIRECTIONSIn a small bowl, combine the rice, scallions, sesame seeds, sesame oil and lime juice. Salt and white pepper to taste. Mound the rice among four small plates, no thicker than 1 inch high.

When you buy the scallops for this dish, have the vendor clean them by removing and discarding the inedible parts and cutting the tough muscle that attaches the scallop to the shell, but leave the ...