Citrus Herbal Tea-Steamed Scallops
By Ming Tsai & Arthur Boehm, Simply Ming
Images
Serves
Makes 4 servings
Ingredients
- Scallops:
- 1 package Ming Tsai Citrus Herbal Tea Rub
- 1½ cups canola oil
- 12 large scallops, cleaned, foot removed
- Kosher salt and freshly ground black pepper to taste
- ¼ pound mâche or other mixed small greens, water cress or upland cress
- ¼ cup Shallot-Soy Vinaigrette (recipe below) or other homemade vinaigrette
- Shallot-Soy Vinaigrette
- 1 cup grainy mustard
- 8 medium shallots, roughly chopped (about 1 cup)
- ¼ cup Chinese black vinegar, or balsamic vinegar
- ½ cup naturally brewed rice wine vinegar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 2 cups grapeseed oil or canola oil
- Kosher salt and freshly ground black pepper to taste
Procedure
Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.
To make the scallops: Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.
Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.
Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.
To make the shallot-soy vinaigrette: In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.
To make the scallops: Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.
Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.
Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.
To make the shallot-soy vinaigrette: In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.
Citrus Herbal Tea-Steamed Scallops
By Ming Tsai & Arthur Boehm, Simply Ming
Serves
Makes 4 servings
Ingredients
- Scallops:
- 1 package Ming Tsai Citrus Herbal Tea Rub
- 1½ cups canola oil
- 12 large scallops, cleaned, foot removed
- Kosher salt and freshly ground black pepper to taste
- ¼ pound mâche or other mixed small greens, water cress or upland cress
- ¼ cup Shallot-Soy Vinaigrette (recipe below) or other homemade vinaigrette
- Shallot-Soy Vinaigrette
- 1 cup grainy mustard
- 8 medium shallots, roughly chopped (about 1 cup)
- ¼ cup Chinese black vinegar, or balsamic vinegar
- ½ cup naturally brewed rice wine vinegar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 2 cups grapeseed oil or canola oil
- Kosher salt and freshly ground black pepper to taste
Procedure
Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.
To make the scallops: Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.
Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.
Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.
To make the shallot-soy vinaigrette: In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.
To make the scallops: Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.
Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.
Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.
To make the shallot-soy vinaigrette: In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.