Delicious Steamed Clams with Spring Greens and Scallops
Delicious Steamed Clams with Spring Greens and Scallops
Easy Homemade Scallop Steaming, Restaurant Style! How to Make Steamed Seafood with Spring Vegetables and Golden Pumpkin
Make delicious steamed clams at home, inspired by high-end restaurants! Learn how to easily steam scallops, enhanced with fresh spring greens and sweet golden pumpkin.
Ingredients- 1 handful of bean sprouts
- 5 leaves of spring greens (Bomdong)
- 2-3 pieces of golden pumpkin
- 1 handful of king oyster mushrooms
- 8-10 fresh scallops
Cooking Instructions
Step 1
You don’t need a special cypress steamer to make delicious steamed clams at home! A regular steamer pot will work beautifully. I used my wooden steamer for this recipe. Start by laying a generous layer of bean sprouts or soybean sprouts on the bottom of the steamer. Then, arrange your green vegetables like bok choy or spring greens on top. Adding slices of sweet golden pumpkin or sweet potato creates a wonderful subtle sweetness as it steams.
Step 2
1. Spread the bean sprouts or soybean sprouts evenly across the bottom of your steamer basket. 2. Layer the green vegetables like bok choy or spring greens over the sprouts, and then arrange the pumpkin or sweet potato slices. 3. Place the fresh scallops on top of the vegetables, and add the king oyster mushrooms.
Step 3
Arrange the king oyster mushrooms alongside the scallops. These mushrooms become wonderfully tender and flavorful when steamed. While you can use any type of clam, scallops offer a clean and delightful taste that makes this dish extra special.
Step 4
Place the steamer basket with the ingredients into your pot. If you’ve pre-boiled the water in the pot, you can simply place the prepared steamer in and start cooking immediately, saving you valuable time.
Step 5
Steam for about 20 minutes, or until the scallops have opened and are fully cooked. You’ll know it’s nearly ready when a wonderful aroma of seafood fills your kitchen. Check the doneness of the scallops and adjust the steaming time as needed.
Step 6
Once cooked, turn off the heat. For an extra touch, I lightly sprinkled it with ‘Misolsalt Lemon’, a low-sodium seasoning. The subtle sweetness from fermented rice and the umami combine with the salt and a hint of lemon to create a perfect flavor profile for steamed seafood. If using regular salt, be cautious as it can make the dish too salty. If you don’t have low-sodium fermented rice salt, it’s best to skip the salt altogether, as the natural brininess of the scallops is delicious on its own. If you prefer a dipping sauce, a simple mix of soy sauce and wasabi is a great option.
