Chinese Steamed Scallops

Featured in the Honolulu Star-Advertiser on April 4, 2012.



Chinese Steamed Scallops

  • 1 pound fresh bay scallops
  • 2 tablespoons vegetable oil (divided as noted below)
  • 1 teaspoon cornstarch
  • 1 tablespoon chopped cilantro
  • 1 tablespoon thinly sliced green onion
  • 1/2 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons shoyu


  1. In a medium bowl, combine scallops, 1 tablespoon oil, and cornstarch; toss gently.
  2. Place scallops on a steaming rack.
  3. Combine cilantro, green onion and ginger, sprinkle over scallops.
  4. Place steaming rack over boiling water; cover and steam for 5 minutes.
  5. Remove scallops and place on serving platter.
  6. In a small skillet, heat the remaining tablespoon of oil and sauté garlic until light brown.
  7. Stir in shoyu.
  8. Pour mixture over scallops.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
170 calories, 8 g fat, 1 g saturated fat, 35 mg cholesterol, 700 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 20 g protein


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