Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, steamed chinese cabbage and scallops with garlic butter soy sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage. When it's lightly cooked, add the Chinese cabbage leaves and the scallops. Add the sake and soy sauce.
Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have steamed chinese cabbage and scallops with garlic butter soy sauce using 6 ingredients and 4 steps. Here is how you can achieve that.
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The ingredients needed to make Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce:
- Prepare 1/8 Chinese cabbage
- Take 10 plus Scallops (regular or baby scallops)
- Get 10 grams Butter
- Get 1 tsp Grated garlic
- Prepare 1 tbsp Sake
- Take 1 heaping tablespoon plus Soy sauce
I am living in Guangong now and those scallops are really quite yummy and cheap. Place the scallops on top of the mung bean vermicelli, and spoon a small amount of garlic on top of each scallop. Marinate soy sauce with half the ginger and scallion and put aside. Place scallops on a plate, and add garlic, ginger, and scallion on top of each scallop.
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Steps to make Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce:
- Chop the Chinese cabbage into bite-sized pieces. Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage.
- When it's lightly cooked, add the Chinese cabbage leaves and the scallops. Add the sake and soy sauce. Mix lightly, and cover the pan to steam over low to medium heat.
- Dish it up, and it's done.
- "Ryūshōmama" made this dish with katakuriko to thicken the sauce.
Marinate soy sauce with half the ginger and scallion and put aside. Place scallops on a plate, and add garlic, ginger, and scallion on top of each scallop. Add the scallops; toss to coat. Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.
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