We were at the supermarket one afternoon and came across a few bags of scallops that were going for S$1.00 (US$0.60) each. My husband was the one that spotted them and pointed it out to me. I wasn't even sure what they were in the first place as I usually see scallops without their shells. He said that they were scallops and was excitedly pointing out to me that it's only S$1.00. An absolute bargain! We counted out about 5 pieces per bag. I was guessing that these were the ramnants for the day and the supermarket was clearing the remaining stock quickly. There were about 3 bags left, so we grabbed 2 and added them to our basket of groceries.
I decided to cook them later in the evening. It seemed a good idea to eat them whilst still fresh and to taste it's freshness, the best method of cooking would be to simply steam them.
Also guess what and you probably wouldn't believe it ... I must confess that that I don't know how to clean scallops and had to look up a quick tutorial at YouTube!
Steamed Scallops on Half Shell
6-8 scallops on the half shell
1 stalk green onion (cut diagonally)
1 cm young ginger, sliced very thinly
3 tsp low sodium soy sauce
1 teaspoon water
1 Tbsp Chinese cooking wine
3 cloves garlic (chopped finely)
2 Tbsp oil
1) Mix the soy sauce, Chinese wine, water and blend well. Set aside.
2) Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Then add the sliced ginger, fry lightly and set aside.
3) Lay the scallops on a plate, add the soy sauce mixture on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil, fried garlic, giner and chopped scallions on each scallop and serve immediately.