Prepare this dish a day in advance for best taste and to build anticipation!
If you use larger scallops, slice them into ½ inch-wide pieces. Steam carefully because scallops become rubbery if overcooked. This dish tastes best prepared a day in advance. If you wait to salt until just before serving, the dish will retain its fresh flavor.
- 1 cup whole scallion greens
- 2 sprigs fresh sweet marjoram
- 1¼ pounds scallops
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons thinly sliced scallions, white parts only
- 1 teaspoon minced fresh sweet marjoram
- ½ teaspoon Chinese chili sauce (mae ploy)
- Sesame oil (optional)
- Freshly milled black pepper
- Salt (optional)
Place ⅓ cup water, the scallion greens, and the sprigs of sweet marjoram in the bottom of a steamer. Put the scallops in the steaming container. Bring the water to a boil, add the scallops, and steam until the scallops are just cooked through, 2 to 3 minutes. Place them in a small, deep, heat-proof bowl.
Strain the cooking juices, return to the pot, and boil them until reduced to ⅓ cup. Pour over the scallops. Add the lemon juice and the sliced scallions. Refrigerate overnight. Before serving, stir in the 1 teaspoon sweet marjoram. Taste and add the chili sauce, a minute quantity of sesame oil, black pepper, and salt, if desired.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.