Scallops, Steamed – China Fusion Style

Steamed Scallops, China Fusion Style
Shaoxing Meets Butter

Shaoxing WineIn this Fusion dish, adapted from Ken Hom, the Chinese side is represented by the Shaoxing Wine, while Butter appears as a Western element. Orange Juice could also make an appearance,but the Asian element will still come through.

Steamed Scallops

Chinese Fusion


1½ pounds Scallops
1 teaspoon Chinese Seasoned Salt
1 tablespoon shredded Orange Peel
1 tablespoon Shaoxing Chinese Wine
4 tablespoons cold Butter, cut into small pieces
1 cup finely chopped GreenOnions, white part only


Leave the Scallops whole if they are small.  If large, cut in quarters.

In a medium bowl, mix the Scallops with the Chinese Seasoned Salt, Orange Rind and Shaoxing wine.  Marinate 15 minutes.

To make Chinese Seasoned Salt, heat 4 tablespoons Sichuan peppers with 2 tablespoons coarse Salt over medium fire in  a wok or dry skillet.  Turn heat to low and stir 1 minute, or until the pepper corns start to darken. Don’t let them burn.  Remove and let them cool.  Grind coarsely in a blender or spice mill.  Put in a tightly sealed jar until ready to use.  Makes about a third of a cup.

Put the marinated Scallops in a plate or shallow bowl in a steamer or wok.  Steam over low fire for 8  to 10 minutes.  Drain the juices from the steaming pale and reduce in a saucepan.  Whisk in the Butter, a few pieces at a time, and add the Green Onions. Spoon a little over each serving of Scallops.

The recipe serves four to six.  Preparation time about 20 minutes.  Marinating time about 15 minutes.  Cooking time 8 to 10 minutes.

Instead of Shaoxing Wine, dry Sherry or dry Whie Wine or even Orange Juice will also work well.


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