Steamed Kabocha Squash with Scallops

Steamed Kabocha Squash with Scallops
Photo by Annabelle Breakey


  • 1 tablespoon fresh red or green Fresno or jalapeño chile slivers, divided
  • 2 tablespoons Shaoxing rice wine (also called Shaohsing wine) or dry sherry
  • ½ teaspoon sugar
  • 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
  • ¼ cup cilantro leaves
  • 2 tablespoons soy sauce, divided
  • 12 ounces kabocha squash
  • + 2 more ingredients
    • 1 tablespoon peeled fresh ginger slivers, divided
    • 8 ounces sea scallops

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 b...

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