Steamed Scallops
Steamed scallops on the half-shell is my favorite way of enjoying cooked scallop. Steaming food is a great way to preserve all the natural juices in a self-contained system. This way, all the flavor and the essence of the scallop is concentrated and not diluted.
These were Bay Scallops harvested from the west coast of Florida in Crystal River. The best time to catch them is during summer at the beginning of July. Book a charter.
Get a Bamboo Steamer with Pot Ring
There are a few types of steamers on the market. But for home use, bamboo steamers are very convenient and practical. It’s easy to break down for storage and has micro perforation for just the right amount of steam to escape while maintaining temperature. Most metal pot steamers come with glass lids, and often times while steaming, too much water evaporation will accumulate underneath the lid and eventually drips down onto the food; which can dilute the flavor. If yours doesn’t have this problem, then perfect!
However, if you want to get a bamboo steamer, you must also get the metal ring adapter. That is normally sold separately. It acts as a platform for the bamboo to sit on while making contact with the pot on the bottom. This mutual layer will also prevent steam loss.
Buy Bamboo Steamer (This one has reinforced metal bands, even better)
Buy Ring Adapter (Must have this)
4 Easy Steps to Steam Scallops
Step 1
Clean the scallop you caught, keep the shell (Watch the video below). If you bought it from the store, just give it a good rinse and dry it down with paper towels. If you don’t have scallop shells, use small ramekins.
Step 2
Get your ingredients ready, decorated your scallop on the half-shell or in ramekins. For this recipe, you’ll only need 6 items. Be careful with the ham, too much and it’ll be too salty since the recipe also calls for soy sauce.
Ingredients:
-1 part Soy sauce
-1 part Sake or White Wine
-Ham
-Cilantro
-Scallion
-Ginger
Step 3
Bring water to boil and place your scallops in the steamer. Once the lid is closed, then start your timer. Scallops, like most seafood, are very sensitive to overcooking so I only steam bay scallops for 7 mins. If you are using larger sea scallops, I suggest cooking it +- 10 minutes.
Step 4
Eat the freaking thing while it’s still hot. Forget about waiting for your family or guest. Eat it all and save the shells for them.
The video below also has a bonus recipe at the very end: Wasabi Mayo Baked Scallop
If you haven’t seen my Scallop Sushi video, please check it out. Also, I have a YouTube channel, and if you haven’t yet subscribed, please do so here! Thanks for all the support!