Dim Sum Scallops

Saturday night we decided to have an Asian inspired feast, with tasting plates of several dishes. The idea behind this wasn't because we all enjoy asian food but was to get all four of us involved and cooking allowing us to share and spend good quality family time together. Something that we have been missing recently in our busy lifestyle at the moment.

Oliver loves scallops although he's not big on most other seafood or fish. With this in mind he took on the challenge of cooking the scallop dish. This was quite an easy dish to cook but it was great to see him in the kitchen again.

The original recipe calls for scallops in their shells but I had frozen scallops and shells which I had kept from a previous time and these worked just as well.

Dim Sum Scallops
(recipe adapted from Essential Fingerfood Cookbook)

Serves: 4
Points per serve: 1

12 scallops in shell
2 tablespoons teriyaki sauce
1 tablespoon dry sherry
2 spring onions, finely chopped
2 teaspoons lemon or lime juice
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
fresh coriander to garnish

Preheat the oven to 180 deg Celsius.

Place the scallops, in shells, on an oven tray.

Combine the teriyaki sauce, sherry, spring onions, juice, oyster sauce, sesame oil, garlic and ginger in a bowl; stir to combine. Drizzle 2 tablespoons of marinade over each scallop.

Bake the scallops for 5-10 minutes or until tender and white.

Note: These can be cooked under a preheated hot grill for 5 minutes instead.

(Click here for a printable version of this recipe)