Steamed Chinese Scallops

1. Clean the scallops and reserve one of the shells.

2. Brush the scallops with garlic. Put the scallops in a scallop shell.

3. Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.

4. Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.

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Nutrient	Quantity
Total fats	9.159 g
Protein	222.5957 g
Carbohydrates	60.0305 g
Energy	1276.6428 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0683 g
Water	1530.6994 g
Aspartic acid	17.0822 g
Calcium, Ca	124.6402 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Fiber, total dietary	0.384 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0363 g
Fatty acids, total saturated 22:0	0.0181 g
Niacin	13.8019 mg
Fatty acids, total saturated 18:4	0.0725 g
Vitamin A, RAE	18.1334 g
Fatty acids, total trans-polyenoic	0.0181 g
Arginine	11.9364 g
Riboflavin	0.3512 mg
Fatty acids, total polyunsaturated 15:0	0.0544 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0544 g
Fatty acids, total saturated 20:1	0.0907 g
Glutamic acid	26.2172 g
Sodium, Na	9744.9228 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1632 g
Total lipid (fat)	9.159 g
Manganese, Mn	0.7969 mg
Proline	5.4227 g
Fatty acids, total saturated 16:0	1.4966 g
Fatty acids, total polyunsaturated 16:1 t	0.0544 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1269 g
Sucrose	0.048 g
Choline, total	1187.4533 mg
Fatty acids, total polyunsaturated 18:1 t	0.0181 g
Sugars, total	0.192 g
Serine	6.7142 g
Fatty acids, total saturated 18:0	0.5293 g
Fatty acids, total saturated 20:4 undifferentiated	0.0907 g
Vitamin B-6	1.3947 mg
Selenium, Se	232.3472 g
Ash	38.8529 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	0.6005 g
Pantothenic acid	4.0413 mg
Phenylalanine	6.5342 g
Fatty acids, total polyunsaturated 22:1 c	0.0181 g
Copper, Cu	0.4377 mg
Betaine	14.304 mg
Thiamin	0.1427 mg
Retinol	18.1334 g
Methionine	5.2327 g
Iron, Fe	7.5867 mg
Carbohydrate, by difference	60.0305 g
Phosphorus, P	6136.2271 mg
Folate, total	296.854 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.7616 g
Fatty acids, total saturated 22:1 undifferentiated	0.0181 g
Alanine	9.8606 g
Cholesterol	435.201 mg
Valine	7.0319 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0363 g
Fatty acids, total saturated 18:2 undifferentiated	0.2574 g
Glycine	18.8925 g
Glucose (dextrose)	0.144 g
Fatty acids, total saturated 14:0	0.1451 g
Zinc, Zn	16.919 mg
Isoleucine	7.5148 g
Fatty acids, total saturated 12:0	0.0181 g
Fatty acids, total polyunsaturated	2.4835 g
Fatty acids, total saturated 14:1	0.0181 g
Fatty acids, total polyunsaturated 17:1	0.0181 g
Leucine	13.3138 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0181 g
Vitamin A, IU	54.4001 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	296.854 g
Tryptophan	1.8957 g
Fatty acids, total polyunsaturated 16:1 c	0.1088 g
Fatty acids, total polyunsaturated 18:1 c	0.544 g
Fatty acids, total saturated 20:0	0.0181 g
Starch	39.3494 g
Tyrosine	5.4846 g
Vitamin B-12	25.5681 g
Fatty acids, total saturated	2.3561 g
Histidine	3.4382 g
Fatty acids, total monounsaturated	0.9126 g
Threonine	6.8213 g
Folate, food	296.854 g
Fatty acids, total polyunsaturated 17:0	0.0725 g
Fatty acids, total saturated 22:6 n-3 (DHA)	1.1061 g
Fatty acids, total trans	0.0907 g
Fatty acids, total trans-monoenoic	0.0725 g
Magnesium, Mg	434.4542 mg
Lysine	13.5835 g
Potassium, K	3926.1418 mg
Fatty acids, total polyunsaturated 24:1 c	0.0181 g
Cystine	2.2326 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Soy sauce	3 tablespoons	25.44	2.3664	0.2736
Garlic Clove	1	0	0	0
scallop	4	1251.2028	57.6641	8.8854
chili garlic sauce	1 tablespoon	0	0	0
gingerroot	0	0	0	0