STEAMED EGG WITH SCALLOPS AND CAVIAR

Steamed Egg with Scallops and Caviar image

Provided by Food Network

Time 25m

Yield 8 appetizer servings

Number Of Ingredients 12

Ingredients

10 large eggs, lightly beaten
1 tablespoon peeled and freshly grated ginger
2 tablespoons finely chopped Chinese chives
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 teaspoons toasted sesame oil
2 teaspoons light soy sauce
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
Pinch sea salt
Freshly ground black pepper
8 bay scallops
4 teaspoons salmon roe, for garnish
Finely chopped fresh Chinese chives, for garnish

Steps:

Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

Nutrition Facts : Calories 117, Fat 7.5 grams, SaturatedFat 2 grams, Cholesterol 269 milligrams, Sodium 190 milligrams, Carbohydrate 2 grams, Protein 11 grams, Sugar 1 grams