I love Thai-style steamed seafood for its bright, tangy flavors from lime juice and kaffir lime leaves. This Thai-style steamed scallops recipe is a perfect way to bring those vibrant flavours to your table. While you can use regular scallops, serving them in their half-shell instantly elevates the presentation, making the dish look as impressive as it tastes. Quick, fresh, and bursting with zesty notes — it’s an easy yet show-stopping seafood dish to try at home!
Thai-style Steamed Scallops
Servings: 2
Ingredients
- 6 Half shell scallops
- 3 stalks Lemongrass For steaming
- 8 pc Kaffir leaves For steaming
- 1 bundle Glass noodles
Dressing:
- 2 tbsp Lime juice
- 1 1/2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 tbsp Minced garlic
- 1 tsp Chopped red chilli or chilli padi
- 1 tbsp Chopped coriander
- 1 Kaffir leaf
Instructions
- Soak the glass noodles: Place the dried glass noodles in boiling water for 1 minute. Rinse under cold water, drain, and set aside.
- Prepare the scallops: Gently remove scallops from their shells and rinse under running water to remove any sand. Pat dry and set aside.
- Clean the shells: Scrub the half-shells with a clean toothbrush, pat dry, and set aside.
- Julienne the kaffir leaf: Separate the leaf from its stalk. Stack the leaves, roll tightly, and slice finely with sharp knife.
- Make the dressing: In a bowl, combine lime juice, fish sauce, palm sugar, garlic, chili, coriander, and julienned kaffir leaf. Taste and adjust according to preference — more sour, sweet, spicy, or garlicky.
- Prepare lemongrass for steaming: Use the bottom half of each stalk. Remove the tough outer leaves and lightly bruise them with a pestle or the back of a knife to release aroma.
- Assemble for steaming: Line a deep dish with the bruised lemongrass and kaffir leaves. Spread the glass noodles on top, then place the scallops over the noodles. Drizzle with 2 tbsp of the dressing. Steam over boiling water for 6–7 minutes, until scallops are just cooked.
- Serve: Arrange the glass noodles on each half-shell scallop, then place a scallop on top. Drizzle with the remaining dressing and garnish with sliced chili and coriander. Serve immediately.
