Steamed Scallops With Ginger & Soy

Steamed Scallops with Ginger & Soy

{ ASIAN STYLE STEAMED SCALLOPS IN A FLAVOURFUL DINNER PARTY ENTRÉE.  }

Brynley King Going Coconuts

Contributor: Brynley King

{ INGREDIENTS }

12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell

3 tbsp. Chang’s Light Soy Sauce

4 tbsp. Shaosing rice wine

1 tsp. Chang’s Sesame Oil

1 clove garlic, crushed or grated

½ thumb ginger, grated

1 medium chilli, finely sliced – optional

2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways

24 coriander leaves

{ METHOD }

Place scallops on a plate in a large bamboo steamer. Set aside.

Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell.

Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.

Scatter spring onions and coriander over scallops and serve from steamer or on individual plates.

Prep time:  
Cook time:  
Total time:  
+ 4 +

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