Steamed scallops with Chinese yam & lily bulb
Sweet scallops on slices of fresh Chinese yam, steamed with fresh lily bulb — tender, moistening and never greasy.
- 27 min
- Serves 3
- Steam
- Easy
Why it suits you: Yin Deficiency brings a dry mouth and warm palms, and suits steaming rather than frying. Scallops nourish yin, lily bulb moistens the lungs and calms the mind, and yam supports digestion, so the dish moistens without feeling heavy in damp Rain Water.
Method
Prep 15 min · Cook 12 min- 1Thaw the scallops in the fridge, rinse and pat dry with kitchen paper, then toss with a pinch of salt and the cornflour.
- 2Wearing gloves, peel the yam, cut into 1 cm slices and lay them on a plate. Separate the lily bulb into petals and rinse.
- 3Steam the yam over boiling water on high heat for 4 minutes, then top each slice with a scallop and scatter over the lily and half the ginger.
- 4Steam for 5–6 minutes more, until the scallops just turn opaque. Pour off the liquid and top with the spring onion and remaining ginger.
- 5Pour over the sizzling hot oil and the soy sauce. Meanwhile, blanch the choy sum for 1–2 minutes and serve with rice.
Cautions
- Allergic to shellfish? Skip this dish, or use sole fillet instead and steam it for 6 minutes.
Chef's tips
- Don't over-steam scallops — turn off the heat as soon as they turn opaque so they stay tender.
- Supermarkets sell vacuum-packed fresh lily bulbs; keep any left over in the fridge and use within a week.
The TCM view
Scallops are sweet, salty and neutral; they nourish yin and the kidneys and settle the stomach. Lily bulb is sweet and slightly cold, moistens the lungs and calms the mind; Chinese yam is sweet and neutral and supports the spleen, lungs and kidneys. Steaming keeps the juices in, so it nourishes yin without heaviness, and a strong digestion keeps damp from building up.
