Food and Wine Matching - Steamed Scallops with Black Bean, Ginger and Garlic

Serves

4 as an Entrée

Ingredients

  • 12 scallops, in the shell
  • 2 cloves of garlic
  • 1 medium knob of peeled ginger
  • 1 tbs of salted black beans
  • 1 tbs black bean sauce
  • Garlic flowers for garnish

Method

  1. Clean the scallops in fresh cold water.
  2. Remove the roe if desired.
  3. Prepare a bamboo steamer by lining it with greaseproof paper. Cut little holes in the paper to ensure even cooking. Delicately place the scallops in the steamer - be sure not to overcrowd.
  4. Bring a little water to the boil in your wok, place the steamer over the wok and steam the scallops for 1 minute and remove from heat. Once they have lost a little transparency they are ready.
  5. Plate up in the shell or straight onto the plate.
  6. In a small frypan heat a little oil and quickly fry the garlic, ginger and black beans.
  7. Plate up using the shell if required.
  8. Spoon a little on top of each scallop and top with a dot of black bean sauce and a little flower. Serve.
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