Scallops on the half shell are hard to find, as far as I know. I have been searching high and low for them for quite some time now. Chinese recipes, prepare authentic Chinese food now!
PREP TIME: 15 min
COOK TIME: 25 min
READY TIME: 40 min
CALORIES: 213 (per serving)
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- 24 scallops
- 3 tablespoons shredded ginger
- 3 tablespoons coriander leaves
- 1½ cups (12 fl oz) water
- 1 stalk lemon grass, bruised
- 2 kaffir lime leaves
- 2 tablespoons miso
- 2 tablespoons oil
- 1⁄3 cup Thai basil leaves
1 Remove any brown from scallops and sprinkle ginger and coriander over them. Pour water into the bottom of a wok and add lemon grass, lime leaves and scallops.
2 Cover, place wok over medium heat and allow scallops to steam for 3-5 minutes or until cooked. Remove scallops, tipping any excess cooking juices into wok.
3 Cover scallops and set aside. Add enough water to bottom of wok to make about 4 cups (32 fl oz) of liquid. Add miso to wok and stir to dissolve.
4 Allow liquid to simmer for 2 minutes. Heat oil in a frypan over medium heat. Add basil, fry until crisp and drain on absorbent paper.
4 To serve, place scallops on serving plates, top with fried Thai basil and drizzle over a little of the cooking oil. Serve with small bowls of broth.
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories: 213.7 Kcal
Fat: 1.2 g
Cholesterol: 37.4 mg
Sodium: 237.0 mg
Potassium: 1,092.3 mg
Carbs: 29.2 g
Protein: 21.4 g
Vitamin A: 153.2 %
Vitamin B-12: 28.9 %
Vitamin B-6: 22.8 %
Vitamin C: 53.2 %
As different brand of soy sauce has different sodium level, please taste the soy sauce mixture so it’s not too salty. If it’s too salty, add more sugar or a little water to neutralize the saltiness. Personally, I use Kim Lan soy sauce. For the garlic oil, dish it out as soon as the chopped garlic turns light brown. They will continue to cook in the oil and will eventually turn golden brown.