Steamed Scallop Parcels

    22 min

    Pack delicate scallops in little parcels with vegetables and a fragrant dressing for great eating made easy. Serve with straight-to-wok noodles stir-fried in hot olive oil and chives. Delicious!

    1 person made this

    Serves: 4 

    • 8 spring onions, sliced
    • 300g small scallops or queen scallops (without roes)
    • 2 tbsp dry sherry
    • 1 tbsp light soy sauce
    • 1 tbsp toasted sesame oil
    • 250g mange-touts
    • 200g asparagus tips
    • 25g fresh root ginger, peeled and finely chopped

    Prep:12min  ›  Cook:10min  ›  Ready in:22min 

    1. Prepare the parcels and steamer: Cut four 30cm squares of foil. Prepare a pan of boiling water with a steamer on top (see Cooking tips).
    2. Marinate the scallops: Put half the spring onions into a bowl and add the scallops, sherry, soy sauce and toasted sesame oil. Mix well and set aside to marinate briefly.
    3. Prepare the vegetables: Divide the mange-touts and asparagus among the squares of foil. Sprinkle with the ginger and remaining spring onions. Fold up the foil to form deep nests around the vegetables, turning the edges in slightly to enclose them in open-topped bundles. Put them into the steamer and cook for 5 minutes.
    4. Cook the scallops: Add the scallops to the vegetables, dividing them evenly among the packages. Pour in all the seasoning mix. Re-cover the steamer and cook for a further 3-5 minutes or until the scallops are just firm. Serve.


    For scallops, cook strips of skinless plaice or lemon sole fillet. Allow 4 fillets, and cut them crossways into 1-2cm wide strips. Marinate as for the basic recipe, then criss-cross them fairly loosely on top of the vegetables at the end of step 3 and finish cooking as for the scallops.

    …cooking tips

    *If you don't have a steamer, stand a heatproof bowl or soufflé dish in a large lidded pan. Pour in boiling water into the pan until it comes to about 2cm below the rim of the dish. Bring the water to a simmer. Stand a heatproof plate on top of the bowl or dish and place the parcels on this to steam, covering the pan with a close-fitting lid. *Alternatively, the parcels can be steamed in a bamboo steamer over a wok. Pour in enough boiling water to come about 1cm below the steamer or rack in the wok.

    …another idea

    Marinated salmon with asparagus and sesame seeds: Take 4 portions of skinless salmon fillet, about 120g each, and double the quantity of asparagus from the basic recipe; omit the mange-touts. Marinate the salmon as for the scallops. Steam the asparagus in the foil as step 3, then add the salmon and its marinade. Steam for 5-8 minutes or until just firm and pink. Dry-roast 2 tbsp sesame seeds in a small frying pan, shaking the pan often, until they are lightly browned. Sprinkle these over the salmon when serving.

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