Scallop Dumplings with Asian Slaw and Chili Butter Sauce (Emeril Lagasse) Recipe

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Scallop Dumplings with Asian Slaw and Chili Butter Sauce (Emeril Lagasse)
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  1. Put the scallops, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in 1/2, forming a semicircle and crimp the edges. Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth. Fill half of the wok with water. Place over medium-high heat and bring to a boil. Line the bottom of a medium bamboo steamer with lettuce leaves. Lay the dumplings on top of the lettuce leaves and cover with the lid. Place the steamer in the wok and steam for 6 to 8 minutes. Carefully remove the steamer and remove the dumplings. Heat the oil in a large saute pan, over medium heat. When the oil is hot, add the dumplings. Cook for about 1 minute or until crispy on the first side. Remove from the pan. Spoon the sauce in the center of each plate. Mound the slaw in the center of the sauce. Lay the dumplings around the slaw. Garnish with chives.
  3. In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the chili and mix well. Yield: about 1 1/2 to 2 cups
  5. In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. Yield: 6 to 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1054.62 Kcal (4415 kJ)
Calories from fat 601.68 Kcal
% Daily Value*
Total Fat 66.85g 103%
Cholesterol 125.02mg 42%
Sodium 1043.72mg 43%
Potassium 4626.8mg 98%
Total Carbs 68.21g 23%
Sugars 21.76g 87%
Dietary Fiber 34.94g 140%
Protein 38.95g 78%
Vitamin C 99.1mg 165%
Vitamin A 0.4mg 14%
Iron 19mg 106%
Calcium 624.5mg 62%
Amount Per 100 g
Calories 53.72 Kcal (225 kJ)
Calories from fat 30.65 Kcal
% Daily Value*
Total Fat 3.41g 103%
Cholesterol 6.37mg 42%
Sodium 53.16mg 43%
Potassium 235.66mg 98%
Total Carbs 3.47g 23%
Sugars 1.11g 87%
Dietary Fiber 1.78g 140%
Protein 1.98g 78%
Vitamin C 5mg 165%
Iron 1mg 106%
Calcium 31.8mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.9
  • 25

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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