Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 appetizer servings
Level:
Intermediate

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 appetizer servings
Level:
Intermediate

Nutrition Info

Ingredients

  • 10 large eggs, lightly beaten
  • 1 tablespoon peeled and freshly grated ginger
  • 2 tablespoons finely chopped Chinese chives
  • 2 fresh shiitake mushrooms, stalks removed and finely chopped
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons light soy sauce
  • 2 generous pinches toasted nori seaweed shreds (found in Asian markets)
  • Pinch sea salt
  • Freshly ground black pepper
  • 8 bay scallops
  • 4 teaspoons salmon roe, for garnish
  • Finely chopped fresh Chinese chives, for garnish

Directions

Watch how to make this recipe.

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.

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