Steamed Egg with Scallops and Caviar
Whip up this simple starter using some indulgent ingredients.
- Preparation Time12 mins
- Cooking Time10 mins
For the eggs
For the garnish
Thoroughly combine the ingredients for the eggs in a bowl. Place one scallop each in the bottom of eight small teacups and divide the egg mixture between teacups. Tap teacups lightly on counter to remove air bubbles.
Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover 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 steamer and let rest for three minutes before removing plastic wrap. Check that the egg is cooked by putting a toothpick through the center – it should come out clean.
Spoon half a teaspoon of salmon roe onto each steamed egg and sprinkle each with chopped chives and serve.
Other recipes with scallop
Paella on the Grill
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Parma Ham with Seared Scallops and Gremolata
Lobster and scallop ceviche
Seared scallops with bacon, tarragon and lemon
Venetian seafood salad: insalata di frutti di mare Veneziana
Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice)
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Bubba's creamy spicy seafood pasta
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30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
15-Minute Asian Rice Salad
Herbed Chicken Marsala
Vegetarian Tandoori Kebabs
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Japanese mushroom egg noodle soup
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