Fish and Shellfish Recipes - Steamed Scallops with Ginger Recipe

Ingredients

• 24 king scallops in their shells, cleaned

• 15ml/1 tbsp very finely shredded fresh root ginger

• 5ml/1 tsp very finely chopped garlic

• 1 large fresh red chili, seeded and very finely chopped

• 15ml/1 tbsp light soy sauce

• 15ml/1tbsp Chinese rice wine

• a few drops of sesame oil

• 2-3 spring onions (scallions), very finely shredded

• 15ml/1 tbsp very finely chopped fresh chives

• noodles or rice, to serve

Serves 4

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Method:

1. Remove the scallops from their shells, then remove the membrane and hard white muscle from each one. Arrange the scallops on two plates. Rinse the shells, dry and set aside.

2. Fill two woks with 5cm/2in water and place a trivet in the base of each one. Bring to the boil.

3. Meanwhile. mix together the ginger; garlic, chili, soy sauce, rice wine, sesame oil, spring onions and chives.

4. Spoon the flavorings over the scallops. Lower a plate into each of the woks. Turn the heat to low, cover and steam for 10-12 minutes.

5. Divide the scallops among four; or eight of the reserved shells and serve immediately with noodles or rice.

Note: It helps to have two woks when making this dish. Borrow an extra one from a friend, or use a large, heavy pan with a trivet for steaming the second plate of scallops. Take care not to overcook the tender seafood.

Cook's Tip: Use the freshest scallops you can find. If you ask your fishmonger to shuck them, remember to ask for the shells.