Scallops with Sweet Marjoram and Scallions Recipe

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.


Serves 4



  • 1 cup whole scallion greens
  • 2 sprigs fresh sweet marjoram
  • 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 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 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.

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