Steamed Scallop and Egg White with Milk 奶蒸帶子蛋白

A delicate and elegant dish featuring tender scallops steamed with silky smooth egg whites and milk, creating a wonderfully soft texture and subtle, sweet seafood flavor.

Nutrition (per serving)

Ingredients

• 8 fresh scallops, cleaned
• 4 large egg whites
• 1/2 cup milk (whole milk recommended)
• 1/4 cup chicken broth
• 1/4 tsp salt
• Pinch of white pepper
• 1/2 tsp sesame oil
• 1 sprig scallions, finely chopped for garnish
• 1 tbsp cooking oil (for drizzling)

Steps

1. Prepare the scallops: if large, slice them horizontally into thinner pieces. Pat dry with paper towels.
2. In a bowl, gently whisk egg whites with milk, chicken broth, salt, and white pepper until just combined and slightly frothy. Do not overmix.
3. Pour the egg white mixture into a shallow, heatproof dish.
4. Prepare a steamer. Once the water is boiling, place the dish with the egg white mixture into the steamer. Steam for 5-7 minutes over medium-low heat until the egg whites are almost set but still slightly wobbly in the center.
5. Carefully arrange the cleaned scallops on top of the partially set egg whites. Continue to steam for another 3-5 minutes, or until the scallops are cooked through and the egg whites are fully set.
6. Remove the dish from the steamer. Drizzle with sesame oil and cooking oil. Garnish with finely chopped scallions. Serve immediately.

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