Scallop-Stuffed Hairy Gourd Rounds

Why people make this dish

Every festive season the cupboard fills with dried seafood, and dried scallops are wonderful whether in soup or as a dish. Nourilo’s habit is to soak the scallops soft, steam them tender, then portion and freeze them so they’re ready whenever needed. For this refined little plate, each whole scallop is tucked into a round of hairy gourd — a light, savory side that lets the scallop’s natural sweetness shine.

Method

1. Soak the dried scallops soft, remove the hard “pillow” at the side, and tie each loosely with kitchen string so it won’t fall apart. Steam over water for 2 hours until tender, then remove the string.
2. Peel the hairy gourd and cut into thick rounds. Stuff a scallop into each round.
3. Steam for half an hour. Pour off the liquid, season it lightly, thicken into a thin glaze, and spoon over the top to serve.

Nourilo’s Tips

Each dried scallop has a small, harder “pillow” on the side that won’t chew tender, so remove it before cooking. Don’t throw those pieces away though — they make a tasty addition to soup.