Susan Jung’s steamed scallops with XO sauce, mung bean vermicelli, fish sauce and spring onion. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make the perfect steamed or seared scallops, including a twist on a classic Cantonese dish

  • Scallops are surprisingly easy to prepare and cook, and make for a quick, impressive dish
  • The key is not to overcook them, if you do, they will become hard and stringy
Topic |   Susan Jung's recipes

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Susan Jung’s steamed scallops with XO sauce, mung bean vermicelli, fish sauce and spring onion. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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