Steamed Eggs With Dried Scallops Recipes
STEAMED EGG WITH SCALLOPS AND CAVIAR
Provided by Food Network
Categories appetizer
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.
Nutrition Facts : Calories 117, Fat 7.5 grams, SaturatedFat 2 grams, Cholesterol 269 milligrams, Sodium 190 milligrams, Carbohydrate 2 grams, Protein 11 grams, Sugar 1 grams
SCALLOPS STEAMED IN THEIR SHELLS
Provided by Jonathan Reynolds
Categories appetizer
Time 1h
Yield 12 appetizer servings, 4 main courses
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
- Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
- Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
- Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
- Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
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