While enjoying the previous course of snow crab salad with avocado and grapefruits, I had set up a pot of boiling water ready for the second course of steamed sea scallops. I picked this recipe for it’s simple elegance, and also quick cooking time.

Giant sea scallops are placed in small bowls and seasoned with salt and pepper (I used white pepper).

Next, a mixture of equal amounts of sake, riesling, and oystersauce is spooned over the scallops.

The bowls are placed in a Chinese bamboo steamer basket, or a regular steamer pot (with the water already boiling), covered, and steamed for 2-3 minutes max.

While the scallops are steaming, thinly julienned pieces of scallion and ginger are flash fried in a hot pan with a bit of oil.

The ginger and scallions are topped on the cooked scallops and they are ready to serve. During steaming, the scallops will release it’s natural juices, which will blend with the sake, riesling, and oyster sauce, and create a delicious broth that will collect on the bottom of the bowls.

Masaharu Morimoto’s Scallops Steamed in Sake and Riesling Recipe: http://www.foodandwine.com/recipes/masaharu-morimotos-scallops-steamed-in-sake-and-riesling

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