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Steamed Scallops in Spiced Butter Sauce

Fish and Seafood

Steamed Scallops in Spiced Butter Sauce
1 pound sea scallops (with coral, if available)
2 fresh hot chilies, seeded and chopped
1 Tablespoon orange zest
2 teaspoons finely chopped ginger
1 Tablespoon Shaoxing wine or dry sherry
1 teaspoon five spice powder
1/2 teaspoon toasted and ground Sichuan peppercorns (fagara)
1 teaspoon salt
2 ounces chicken stock
2 Tablespoons unsalted butter, cut in small pieces
1 Tablespoon finely chopped chives, as garnish
1. Put scallops on a heatproof dish and sprinkle evenly with the chilies, zest, ginger, wine, five spice powder, Sichuan peppercorns, and salt.
2. Bring two inches of water to boil in the bottom of a steamer, put the dish with the scallops on a rack over the water, reduce the heat, cover tightly, and steam for five minutes.
3. Remove dish carefully from the steamer and put the liquid into a pot, add the stock and reduce the liquid by three quarters.
4. Mix in the butter and put the scallops in and warm them; do not raise the temperature. Remove them and garnish with the chives.
Serves 4.

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