Seafood Pouch ala Decadence

Here's a very simple and yet very decadent seafood dinner. It's so simple, the only thing you should be worried about is being patient. It goes very well with noodles in simple broth of chicken/beef/vegetables.

The beauty of this is layering your seafood. I am using fresh scallops, prawns and mussels. Here's how I layered my seafood pouch:


I added a dollop of butter on top. I seasoned my scallops and prawns very simply with some salt, pepper, ginger juice and some chopped up parsley and then i added a big splash of chinese wine as liquid to steam the seafood up in the oven.

Pre-heat your oven to 400 F/200 C and put your seafood pouch in to cook for 12 minutes. What you will have is a very succulent seafood meal. Btw, never ever, overcook your scallops, please - they need to just be right. If you overcooked these fresh scallops, you might as well rehydrate those dried scallops you can get at the Chinese Herb Store. And it's nothing compare to the fresh ones in this case. How do you know when it's done right? Well, just cooked enough for you to be able to pry the meat open without much force then it is just perfect :) Once the seafood is cooked, pour all the seafood and it's juices into your bowl of noodles. Slurp away.

Of course, being Malaysian, i think a side of fresh chillies swimming soy sauce would go very well with this OR sambal will do the trick too. Mmm...i think i need to make this again.

I am afraid I am going to have to leave you guys to imagine how the finishing product looks like as I have forgotten to take pictures again when it's cooked. I was rather taken by it's decadent delish and was too hungry to remember. Let's just say looks and taste very, very delicious.

Oh, you can add any seafood you want of course but since this was all I could find in my market, scallops, prawns and mussels it is ;) Oh clams are wonderful too if you can get your hands on them!