OMG! Scallops steamed in sake, white wine, and oyster sauce!

[DemoTex]

My Meile steam oven amazes me almost every night. Tonight it was jumbo scallops (from Whole Foods) steamed in a sake, chardonnay, & oyster sauce bath with grated ginger. Six minutes total! I made a sauce of toasted sesame oil, ginger, and scallions for the scallops-over-rice, and garnished with some chopped cilantro. I had a side of steamed spinach with shallots, and a glass of hot sake. There should be a law!

[Tyo]

1. I agree, there should be a law

against posting this kind of stuff so close to dinner time. :9 Sounds quite a bit better than what we're having.

Meile steam oven, huh? How does it do with vegetables? Also sounds like it would be great for humbao and shaomai. I need to check this out.

[DemoTex]

5. Wegetables in the steam are Vonderful!

I seldom cook vegetables or fish any other way now. I have both the Meile steam and the Meile speed (combo microwave, convection, etc) ovens and I absolutely love them. I can cook a half chicken in the speed oven in 20 minutes. Julia Child herself would approve, too!

[SPKrazy]

2. Oh Shut Up!

I had a fucking pork chop

pasta

peas

yum

now quit this!:rofl:

[The Velveteen Ocelot]

3. I'm coming to your house for dinner...

Mmmmm. Scallops.

[Xipe Totec]

4. I... Hate... You...

for making me hungry for scallops!

That sounds absolutely perfect.

This is a bookmark!

[DemoTex]

6. They were almost $18/pound.

I bought 5 at a little over a half pound. They were so good it makes me weep. Who cares the cost?

[The Velveteen Ocelot]

7. I suppose there weren't any leftovers.

:(

[DemoTex]

9. Nary a morsel.

Nick-Nick was licking his chops, but all he got was a Bil-Jac liver treat.

[Aristus]

8. Sounds delicious, Mac. And I don't even like scallops.

:-)

Make mine a filet of cod, cooked whatever way you think best (I defer to the master chef, here), and I'll join you for a nice dinner. B-)

[DemoTex]

10. Any fish cooked in the steam oven comes out great.

Last week I did a flounder. About 5 minutes. The bottom line is a healthier diet for me (and my high oil pressure) and Dr. D., who is as healthy as a horse. I am using 1/10th the oils I usually used cooking.

[The Velveteen Ocelot]

11. High oil pressure?

I guess that's better than low oil pressure; but you gotta keep it in the green arc somehow.

[DemoTex]

12. Yep. I entered the red range on 9/10/2001 and I failed that flight physical.

On 9/11 the oil pressure was up to 212/110. The next two years were up and down, but I'm finally stable now on a beta blocker and a diuretic. The steam oven might just save my life.

[Aristus]

13. Would I be violating HIPPA to ask what your latest reading was?

I'm just concerned, that's all...

[DemoTex]

14. 112/65

Good as gold, but chemically induced. The downside is a nap or two a day from the effects of the attenolol (beta-blocker).

Mac

[Aristus]

15. Woohoo!

That's pretty good! :woohoo: Better than mine, I'll say. Even if it's chemically induced, Mac, I'm glad to hear it. :thumbsup:

[Suich]

16. Wow! That sounds delicious!

Think it would work with prawns?

[crim son]

17. Was this a recipe that came with the steamer,

or are you just a magnificent chef? I want make that meal.