Steamed Scallops in Soy Custard with Cantonese Black Bean Garnish

  • prep time1 min
  • total time 15 min
  • serves 4

This delicious starter gives scallops a sweeter side.

4 Ratings
Directions for: Steamed Scallops in Soy Custard with Cantonese Black Bean Garnish

Ingredients

For the Vegetable Vinaigrette

¼ cup soy mirin

tsp onion oil

Pinch of ground white pepper

1 baby cucumber

1 roasted red bell pepper

1 roasted yellow bell pepper

1 red chili, seeded and sliced

1 Tbsp finely chopped chives

For the Scallops

8 large sea scallops

For the Soy Milk Custard

1 extra large egg

½ cup soy milk

¼ tsp salt

Pinch of ground white pepper

Pinch of sugar

For Serving

Fermented black beans, for garnish

Chives, for garnish

Blanched scallop coral, for garnish

Directions

For the Vegetable Vinaigrette

1. In small bowl, whisk together soy mirin, onion oil, and pepper until well combined. Parisienne cucumber and roasted peppers, using melon baler of ½ inch diameter to scoop out small rounds. Add parisienned cucumber and roasted red peppers, chili, and chives. Mix well and set aside.

For the Scallops

1. In medium pot, blanch scallops in boiling salted water. Remove and immediately refresh in cold water. Slice each scallop into 3 medallions, about 1/8 inch thick. Set aside.

For the Soy Milk Custard

1. In small bowl, whisk egg and soy milk together. Pass through fine mesh strainer and season with salt, pepper, and sugar. Add approximately 2 to 3 tablespoons of soy custard to each of the 4 bowls – the custard should completely cover the bottom of each bowl.

2. Arrange 5 to 6 scallop medallions in each bowl. If necessary, pour more custard into bowl to fill in any gaps, but custard should not cover scallops. Transfer bowls to steamer and steam on medium heat for 5 to 10 minutes, or until custard is set and scallops are just cooked. Pour off any excess liquid.

For Serving

1. Spoon vinaigrette evenly over steamed scallop custard. Dot with fermented black beans. Garnish with chives and blanched coral, if using and serve.

See more: Vegetables, Shellfish, Main, Eggs/Dairy, Steam, Seafood, Appetizer


https://www.foodnetwork.ca/recipe/steamed-scallops-in-soy-custard-with-cantonese-black-bean-garnish/8711/

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