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🍽️ Steamed Scallops with Vegetables

150 kcal · 30 min · 4 servings

Ingredients

• 12 smaller scallops (in shell)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 pinch cayenne pepper
• 0.5 bell pepper
• 0.5 bell pepper
• 0.5 bell pepper
• 2 spring onions
• cilantro stalk
• 1 onion
• 400 ml fish stock (or chicken broth)

Instructions

1. 1. Rinse the scallops thoroughly under running water.
2. 2. Open the shells by running a short knife along the edge and cutting the adductor muscle.
3. 3. Lift off the lid and carefully loosen the meat with the knife.
4. 4. Remove the white meat and the orange-red gonad (corail) from the gray edges.
5. 5. Rinse the meat thoroughly several times.
6. 6. Drizzle lemon juice over the scallop meat.
7. 7. Chill the meat.
8. 8. Wash the bell pepper and remove the core.
9. 9. Remove the white inner membranes of the bell pepper.
10. 10. Cut the bell pepper into fine cubes.
11. 11. Wash and trim the spring onions.
12. 12. Finely chop the white and light green parts of the spring onions.
13. 13. Place the scallops in a steamer insert, such as a bamboo basket.
14. 14. Sprinkle the prepared vegetables over the scallops.
15. 15. Fill a wok or pot with a sieve insert with about 2 cm of fish stock.
16. 16. Add some coriander stalks and onion slices to the stock.
17. 17. Bring the stock to a boil.
18. 18. Place the steamer insert into the wok.
19. 19. Steam the scallops in the closed wok for 5 to 6 minutes.

Nutrition per serving

• kcal: 150
• Protein: 20 g · Fett/Fat: 2 g · Carbs: 8 g