Steamed Saucer Scallops with Green Onion & Ginger

Steaming is the perfect cooking method for firm, glassy saucer scallops. These also make great finger food for parties.


16 saucer scallops, on the half shell
1 tablespoon low-salt soy sauce
1 tablespoon shao xing (see notes)
1 teaspoon Chinese black vinegar (see notes)
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon finely grated ginger
1½ teaspoons white sugar
3 green onions, thinly sliced diagonally
1 tablespoon sesame seeds, toasted (see notes)


Place large plates in 2 steamer baskets and arrange the scallops on the plates in a single layer so that the shells don’t overlap.

Half fill a wok or large saucepan with water and bring to the boil.

Meanwhile combine soy sauce, shao xing, vinegar, water, sesame oil, grated ginger and sugar and stir well to dissolve sugar. Spoon ½ teaspoon sauce over each scallop. Place steamer over wok or saucepan, cover and steam for about 1 minute, then swap baskets around and steam for a further minute or less, until scallops are just opaque (they should still be glassy in the centre).

Remove the basket from the wok, arrange scallop shells on plates. Drizzle with remaining sauce, sprinkle with green onions and sesame seeds and serve immediately.


Shao xing and Chinese black vinegar are available from Asian grocery stores. Shao xing is Chinese cooking wine, if it is unavailable substitute dry sherry. Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning.

Recipe supplied by FISHline, Sydney Fish Market’s free consumer advisory service. Visit the FISHline pages at for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.


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  1. The Skud10:49am Wednesday 22nd February 2012 ESTReport Abuse

    Or, add to the above some finely chopped and crisped bacon and oven bake till cooked as the method states. Better than oysters!


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