Steamed Scallops
Hot Dishes

Steamed Scallops

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Scallops

About This Recipe

This refreshing and vibrant Blanched Sea Snail with Aromatic Oil is a delicacy that highlights the natural sweetness of sea snail, enhanced by a medley of fresh flavors. The tender snail meat is first blanched in a fragrant broth of ginger, scallion, and cooking wine, then shocked in ice water for a crisp texture. Sliced and elegantly plated, it’s topped with vibrant scallion threads, tender ginger, and colorful pepper strips for a bright contrast. A drizzle of light soy sauce, a hint of white pepper, and a sizzling pour of hot oil unlock an irresistible aroma and depth of flavor. Perfect as an appetizer or light dish, this recipe delivers a delightful balance of freshness and umami in every bite. Quick to prepare yet restaurant-worthy, it’s a must-try for seafood lovers!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • sea snail 200g
The aromatics
  • ginger 50g
  • scallion 30g
  • green and red pepper 40g (20g each)
  • ice 200g
The sauce & seasonings
  • cooking wine 1 tbsp
  • light soy sauce 1 tbsp
  • white pepper powder 1/4 tsp
  • hot oil 2 tbsp

menu_book Directions

1
Step 1
Step 1
Boil half a pot of water with ginger slices, scallion segments, and cooking wine, then add the sea snail and cook for 4-5 minutes. Remove the snail and immediately soak it in ice water for 5 minutes.
2
Step 2
Step 2
Use a small fork to remove the meat from the shell and discard the yellow and green intestines in the middle.
3
Step 3
Step 3
Slice the meat and arrange it on a plate. Put the tail back into the pot and cook for another 3-4 minutes, then remove and arrange on the plate.
4
Step 4
Sprinkle scallion threads, tender ginger threads, and green and red pepper threads on top. Drizzle with 1 tablespoon of light soy sauce and a pinch of white pepper powder, then pour 2 tablespoons of hot oil over the dish.

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