Steamed Kabocha Squash with Scallops Recipe

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Steamed Kabocha Squash with Scallops
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Ingredients
9
Count
Nutrition
498
Calories
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Ingredients:

  • 1 tbsp peeled fresh ginger slivers, divided
  • 1 tbsp fresh red or green fresno or jalapeno chile slivers, divided
  • 2 tbsp shaoxing rice wine (also called shaohsing wine) or dry sherry
  • 1/2 tsp sugar

Directions:

  1. Peel and seed kabocha squash. Cut squash into 1/4-in.-thick slices, each about 2 in. long and 1 in. wide, to make about 2 cups. Arrange kabocha in an even double layer in a 9- to 10-in. heat-resistant glass pie pan.
  2. Sprinkle squash evenly with half the ginger and chile slivers. In a small bowl, mix Shaoxing rice wine, fish sauce,1 tbsp. soy sauce, and sugar. Drizzle half the wine mixture over squash.
  3. Pour 1 to 3 in. water into bottom of steamer (see Steaming Setups, below). Place rack at least 1 in. above surface of water. Cover and bring to a boil over high heat. Set pie pan on rack. Cover and steam until squash in center is tender when pierced, 9 to 12 minutes.
  4. Meanwhile, rinse scallops, pat dry, and cut horizontally into 1/2-in.-thick slices. Mix scallops with remaining wine mixture.
  5. When squash is tender, use tongs to arrange scallops in a single layer in center of pie pan, overlapping scallops if necessary but leaving squash exposed around edges. (Be careful of hot steam; remove rack or pie pan from steam with tongs and set it on a work surface if it makes arranging the scallops easier.) Cover and continue steaming until scallops are opaque on edges but still look transparent in centers, 2 to 3 minutes (they will continue to cook off heat; see Notes).
  6. Turn off heat. Carefully lift pie pan from steamer. If it's difficult to remove, slip a wide spatula under pie pan to lift up, then grasp pie pan with a pot holder (or use two sets of tongs). Drizzle scallops with remaining 1 tbsp. soy sauce. Sprinkle with cilantro and remaining ginger and chiles.
  7. Steaming Setups. All you need is a vessel to hold water, a rack to suspend the food over the water, and a lid to keep the steam in. Here are some possible combinations.
  8. Wok and rack: A 14- to 16-in. wok with a domed lid and steamer rack or a round cake rack. Set wok on a ring if it wobbles. Put rack right in wok; the sloped sides will hold the rack over the water. The wide opening makes it relatively easy to remove the cooked dish. Woks run from $15 to $150 or more, and are widely available.
  9. Bamboo steamer: Chinese stackable bamboo steamer baskets with lids. Set a 10- to 12-in. basket right in a 14- to 16-in. wok (make sure the bottom rim is just covered by water, as the baskets scorch easily; add boiling water as needed). Layer baskets to cook more than one dish. Bamboo steamers are generally $15 to $20 and are widely available.
  10. Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. Choose a 10- to 12-in.-wide steamer for greatest versatility. Stackable baskets can cook several dishes at a time. Metal steamers cost from $30 to $35 and may be found at Asian markets.
  11. Western-style: A deep, wide pan or kettle with a lid, a round cake rack, and 3 empty cans. Set 2- to 3-in.-tall cans (both ends removed) into pan (or use the removable rim of a cheesecake pan). Top with a round cake rack and place pie pan on it; cover to steam.
  12. Note: Nutrition analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.57 Kcal (2083 kJ)
Calories from fat 97.9 Kcal
% Daily Value*
Total Fat 10.88g 17%
Cholesterol 92.93mg 31%
Sodium 5386.87mg 224%
Potassium 860.76mg 18%
Total Carbs 44.04g 15%
Sugars 15.36g 61%
Dietary Fiber 3.91g 16%
Protein 56.3g 113%
Vitamin C 43.4mg 72%
Vitamin A 0.3mg 11%
Iron 3.2mg 18%
Calcium 40.3mg 4%
Amount Per 100 g
Calories 77.73 Kcal (325 kJ)
Calories from fat 15.29 Kcal
% Daily Value*
Total Fat 1.7g 17%
Cholesterol 14.52mg 31%
Sodium 841.51mg 224%
Potassium 134.46mg 18%
Total Carbs 6.88g 15%
Sugars 2.4g 61%
Dietary Fiber 0.61g 16%
Protein 8.79g 113%
Vitamin C 6.8mg 72%
Vitamin A 0.1mg 11%
Iron 0.5mg 18%
Calcium 6.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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