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Scallop Dumplings With Asian Slaw And Chili Butter Sauce


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  • 1 pound fresh raw bay scallops cleaned
  • 1 large egg white
  • 2 tablespoons chopped yellow onions
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 teaspoons sesame oil
  • 2 dozen round wrappers
  • 15 romaine lettuce leaves
  • 2 tablespoons olive oil
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped garlic
  • 1 cup dry white wine
  • 1/2 pound butter cold and cubed
  • 1 tablespoon chili paste (found in Asian markets)
  • 1 tablespoon olive oil
  • 2/3 cup unsalted roasted peanuts
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili paste
  • 1/2 cup mayonnaise
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 pound Napa cabbage cored, shredded
  • 1/2 pound red cabbage cored, shredded
  • 1/2 pound fresh spinach cleaned, stemmed, and thinly sliced
  • 2/3 cup thinly-sliced red onions
  • 1/3 cup chopped green onions, green part only
  • 1/3 cup fresh cilantro leaves - (loosely packed)
  • 1 tablespoon chopped chives


Servings 6


Step 1

Put the scallops, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in half, forming a semicircle and crimp the edges. Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth.

Fill half of the wok with water. Place over medium-high heat and bring to a boil. Line the bottom of a medium bamboo steamer with lettuce leaves. Lay the dumplings on top of the lettuce leaves and cover with the lid. Place the steamer in the wok and steam for 6 to 8 minutes. Carefully remove the steamer and remove the dumplings.

Heat the oil in a large sauté pan, over medium heat. When the oil is hot, add the dumplings. Cook for about 1 minute or until crispy on the first side. Remove from the pan. Spoon the Chili Butter Sauce in the center of each plate. Mound the Crunchy Asian Slaw in the center of the sauce. Lay the dumplings around the slaw. Garnish with chives.

Chili Butter Sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the chili and mix well. (Makes about 1 1/2 to 2 cups)

Crunchy Asian Slaw: In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. (Makes 6 to 8 servings)

This recipe yields 6 to 8 servings.

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