Scallops are excellent steamed. When served with this spicy sauce, they make a delicious, yet simple, starter for four people or a light lunch for two. Each person spoons sauce on to the scallops before eating them.
8 scallops, shelled (ask the fishmonger to reserve the cupped side of 4 shells)
2 slices fresh root ginger, shredded
1/2 garlic clove, shredded
2 spring onions, green parts only, shredded
salt and ground black pepper
for the sauce
1 garlic clove, crushed
15 ml (1 tbsp) grated fresh root ginger
2 spring onions, white parts only, chopped
1 - 2 fresh green chillies, seeded and finely chopped
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) dark soy sauce
10 ml (2 tsp) sesame oil
1. Remove the dark beard-like fringe and tough muscle from the scallops.
2. Place 2 scallops in each shell. Season lightly with salt and pepper, then scatter the ginger, garlic and spring onions on top. Place the shells in a bamboo steamer in a wok and steam for about 6 minutes, until the scallops look opaque (you may have to do this in batches) .
3. Mean-while, make the sauce. Mix together the garlic, ginger, spring onions, chillies, soy sauces and sesame oil and pour into a small serving bowl.
4. Carefully remove each shell from the steamer, taking care not to spill the juices, and arrange them on a serving plate with the sauce bowl in the centre. Serve at once.