Although there are special utensils designed for steaming (including microwave steamers), no special equipment is needed to produce vodka-steamed scallops. The cooking can be done using a pot with a ...

Add articles to your saved list and come back to them anytime. This sauce goes wonderfully with any steamed fish, or can be added to a stir-fry with prawns, chicken or pork strips. I’ve even been ...

DIRECTIONSIn a small bowl, combine the rice, scallions, sesame seeds, sesame oil and lime juice. Salt and white pepper to taste. Mound the rice among four small plates, no thicker than 1 inch high.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. This sauce ...

Hong Kong is surrounded by the sea, so seafood is an integral part of Cantonese cuisine. There are so many different iconic dishes, and you'll find that many involve steaming, which is a gentle way to ...

Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil. Separately, he sweats chopped shallots and julienned leeks and carrots ...

When you buy the scallops for this dish, have the vendor clean them by removing and discarding the inedible parts and cutting the tough muscle that attaches the scallop to the shell, but leave the ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef May Chow, owner of Little Bao and Happy Paradise restaurants, teaches Hoda and Jenna how to cook with a bamboo steamer. She ...

Doughboy scallops are one of the few species that attach themselves to a surface (as opposed to free-living scallops). They are also known as sponge scallop. In this recipe they are teamed with a ...

“Scallops in Scotland are incredibly juicy and plump so I couldn’t resist the opportunity to cook with them. I have kept the roe on, as I really like its flavour and colour, but you can discard it if ...

Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...