Scallop and Cilantro Bao Buns
The bao bun began its conquering journey from China, but today it appears all over the world with various fillings – and seafood versions are especially popular in Mediterranean and Southeast Asian gastronomy. The unique flavor of cilantro perfectly harmonizes with the salty-sea character of the scallops, while the lemon adds freshness to the dish. The soft, moist texture of the steamed bao bun provides an excellent contrast to the spicy scallops and crunchy vegetables. The perfect combination of garlic and lemon provides an intense, yet refreshing experience. As the scallops gently sauté in garlic-infused olive oil, and the scent of cilantro begins to fill the kitchen, the whole space is filled with a Mediterranean-Asian atmosphere. This dish is a great choice for an elegant yet quick weekday dinner or entertaining. Try it with lime juice or chili for an added kick!
Ingredients for this recipe
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Preparation Steps
1
Check the cooked scallop meat to ensure it is clean, tender, and shell-free. Rinse if necessary. Julienne the carrots into thin strips, tear the lettuce leaves into smaller pieces. Finely chop the cilantro and garlic.
2
Heat olive oil in a skillet over medium heat. Add the minced garlic, then the scallop meat. Sauté for 2-3 minutes, just until heated through and infused with the garlic flavor. At the end, drizzle with lemon juice and stir in the chopped cilantro.
3
Steam the bao buns in a bamboo steamer or in a pot covered with a metal strainer. Steam for 6-8 minutes, until completely softened. TIP: Do not lift the lid to prevent the steam from escaping.
4
Carefully open the steamed bao buns. Place a little lettuce and carrot at the bottom to add crunch and freshness.
5
Spoon the lemon-garlic cilantro scallops over the vegetables. The scallops should be juicy but not swimming in liquid, to avoid soaking the bao bun.
6
Sprinkle with black sesame seeds and garnish with microgreens. Tip: For an even more citrusy flavor, you can grate a little lemon zest into the sauce.
7
Serve immediately while the bao is warm and soft, and the scallops are fresh and flavorful. A glass of dry white wine complements this seafood dish well.
