The Healthiest Chinese Scallops in Scallions, Ginger, Garlic Sauce 清蒸扇貝
Today let's learn to make the Best Chinese Steamed Scallops with Scallions, Ginger, Garlic Sauce 清蒸扇貝!
Over the last two years of filming a food show in different restaurants, there’s one question I always ask chefs: “Do you have any scallop dishes?”
I’m sure people think I’m a big fan of scallops. That much is true, but it isn’t the real reason. I’ll tell you why in a moment. But first, some nutritional information about scallops.
They’re good for dieting. Eating 3 ounces of steamed scallops give you 18 grams of protein and they’re about 100 calories. Protein makes you feel fuller and your body needs it to maintain muscle mass. It also gives you 1.8 micrograms of vitamins B12, 18.4 micrograms of selenium, and 1.3 milligrams of zinc.
In addition to lean protein, vitamins and minerals, scallops also give you small amounts of omega-3 fatty acids.
Since I am planning a series on healthy dieting recipes, I recently went to visit Zizhao Luo, the executive chef at Radiance, and consulted with him on his secret recipe for steamed scallops.
Luo is my cooking instructor. He’s Cantonese, in his late 40s, with an affectionate smile that always makes you feel at ease. In his 30-year career, he has won numerous awards and carries many burn marks on his arms.
We went to a local Chinese supermarket for ingredients. While he was driving, he raised his left eyebrow and asked me whether I liked to cook fresh live scallops or processed frozen scallops. He explained that fresh live scallops are the best and the frozen ones probably wouldn’t meet my taste standards.
At the supermarket, he showed me the live scallops. I thought they were rather cute, with their fan-like shells elegantly presenting themselves on ice. I really didn’t want to end their lives just yet. So I chose the frozen scallops instead.
On the bright side, the frozen scallops are easier to clean. So here I present you with a super healthy Chinese steamed scallops recipe.
It makes for succulent scallops with a delicate, mild, sweet flavor. You can also taste a burst of flavors from the ginger, scallion, and garlic. I loved it.
So you may be wondering, why for two years did I always ask for scallop dishes? It wasn’t for dieting. I actually had braces on for two years, and although it’s all worth it now, it was truly torture.
When I had braces, I couldn’t bite on anything hard or chewy. That’s why you almost never saw me eating beef or vegetables for two years on television. And I thought that was a secret that I’d never tell … Happy cooking and eating. FOR THE FULL RECIPE VISIT
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带鱼好吃有诀窍，简单几步，好吃下饭无腥味，上桌抢着吃【刘姐厨房 Magic Food】#带鱼 #带鱼做法 #家常菜
带鱼好吃有诀窍，简单几步，好吃下饭无腥味，上桌抢着吃【刘姐厨房 Magic Food】#带鱼 #带鱼做法 #家常菜
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大家可以试著学习做一下，希望大家的生活可以越来越美好。
喜欢美食的朋友们可以订阅下哦。记得点击小铃铛 ????????
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【面食做法????】
【家常菜品????】
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【自制面包????】
【自制饼类????】
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【凉菜做法????】
【水饺混沌面条????】
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LE POT-AU-FEU AUX SAINT-JACQUES, D'AKRAME BENALLAL
La recette du Pot-au-feu aux Saint-Jacques par le chef Akrame Benallal ????????????
Une délicieuse recette que vous pouvez reproduire facilement chez vous!
Que pensez-vous de cette recette ? ????
????????Les ingrédients pour 4 personnes :
- Un gros panais
- Un oignon
- Une gousse d’ail
- De l’huile d’olive
- 2 citrons
- Du gingembre
- 8 Noix
- 12 Saint-Jacques
- Une botte de sauge ananas
- Une botte de persil
- Une botte de Coriandre
- Une botte de ciboulette
- Une botte d’oignons nouveaux
- 10 champignons de Paris
- 3 cèpes
- Un gros chou vert
Vous pouvez remplacer les Saint-Jacques par du poisson blanc en sashimi ou du veau en fines tranches et aussi des vermicelles (ou tout simplement avec que les légumes)????.
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The recipe of the Pot-au-feu with scallops by the chef Akrame Benallal ????????????
A delicious recipe you can reproduce it easily at home (check the ingredients below) ????.
What do you think about this recipe ? ????
???????? Ingredients for 4 people:
- A large parsnip
- A large onion
- A clove of garlic
- Olive oil
- 2 lemons
- 1 Ginger
- 8 nuts
- 12 Scallops
- A bunch of pineapple sage
- A bunch of parsley
- A bunch of coriander
- A bunch of chives
- A bunch of spring onions
- 10 button mushrooms
- 3 ceps
- A large green cabbage
You can replace the Scallops with white fish in sashimi or veal in thin slices and vermicelli (or only with vegetables) ????
小朋友挑食，試試這道雜菇牛肉粥，做法簡單，營養美味【潮州山哥】
请放心，这个视频的重点在于美食制作，我们没有使用任何对动物造成不适的材料或方法。 今天來一道牛肉粥，加了鮮雜菇增鮮，不僅味道好，而且營養豐富，小朋友也愛吃
小朋友挑食，試試這道雜菇牛肉粥，做法簡單，營養美味【潮州山哥】
#潮州山哥#雜菇牛肉粥#美食教程
大家好，我是潮州山哥。
我喜歡做菜，熱愛生活，會每天給大家分享潮州的生活和我們潮州的美食。
潮汕菜一貫是廣東菜的代表，是中國四大菜系之粵菜主幹。食材講究、選料廣博、做工精細、中西結合、質鮮味美，“食在廣州、味在潮州”享譽海內外。我會讓大家更多的了解粵菜，品嚐到美味的粵菜！
我老婆來自重慶，也同樣喜歡做菜，也希望大家多多支持山嫂：
請大家多多支持，點擊【右上角】訂閱，歡迎在留言板上留下您更多的一些建議，謝謝大家。
喜歡我請點擊鏈接哦：
Super Easy Scallops & Asparagus in Ginger Oyster Sauce 姜汁带子炒芦笋 Chinese Seafood Stir Fry Recipe
We used frozen scallops to make this super easy and yummy chinese stir fry recipe. You can also use fresh scallops to make this dish, just remove the shells before using. Roland cooked scallops and asparagus previously in another video which can be found here: The main difference between these two recipes is the addition of ginger juice in this current one. If you are a fan of ginger fragrance, we believe you will like this recipe :0). By the way, please remember to let your scallops thaw fully before cooking. Also pat the scallops dry otherwise you will start a splatter party when you pan fry them.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 -pax
200g of scallops
5g of young ginger - sliced thinly
3 cloves of chopped garlic
1 cup of water
50g of thinly sliced carrots
200g of asparagus
2 tablespoons of oyster sauce
1/2 teaspoon of sugar
1 tablespoon of light soy sauce
2 tablespoons of fresh ginger juice
Some cornstarch solution
1 teaspoon of sesame oil
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Recipe of the Day | King Oyster Mushroom Scallops
STL Veg Girl shares a recipe for King Oyster Mushroom Scallops.
Ingredients
garlic
miso paste
ginger root
nori sheets
coconut aminos
king oyster mushrooms
Setup
Scallops
6 cups water
1 cup coconut aminos
1 teaspoon white miso paste
4 slices fresh ginger root
6-8 garlic cloves, cut in half
1 large piece of nori, shredded by hand
6 oyster mushrooms, cut to 3/4 thickness rounds
Directions
Combine all the scallop ingredients to a large heated pan and simmer for 8-10 minutes. Meanwhile, slice the mushrooms to about 1 ½” thickness, not using either ends. Score the surface of each cut mushroom cross-wise. Add the mushrooms to the broth and allow to simmer for about 20 minutes.
Transfer the mushrooms and broth to a bowl. Re-heat up the skillet to a high heat, add the mushrooms – do not crowd them, you’ll have to work in batches – and a little bit of broth. Bring the heat down to a medium, high-heat and as the mushrooms sear and caramelize a bit, you can transfer those to a serving dish. Add broth as necessary to skillet as to not burn. Serve right away or keep warm in oven.
For more recipes like this, visit STLVegGirl.com.