Steamed scallops
Instructions:
- This is one of my favourite dishes. Scallops are delicate and shouldn’t be subjected to heat for too long. I buy white scallops on the half shell, preferably without roe.
- ½ teaspoon finely grated ginger;
- 1 teaspoon oyster sauce;
- 1 tablespoon Chinese rice wine or dry sherry;
- ½ teaspoon sugar;
- 16 scallops on the half shell;
- 1 spring onion, cut into fine shreds.
- Combine ginger, oyster sauce, wine and sugar, stirring until the sugar dissolves.
- If the scallops have a dark vein around the side, remove this carefully. Marinate the scallops in the marinade for 15 minutes. With a damp cloth, wipe around the shells in case there are bits of grit or shell. Return each scallop to a half shell and drizzle any remaining marinade over them. Scatter shreds of spring onion over the top.
- Place 8 scallops in each of two bamboo steaming baskets and place the baskets over a wok of boiling water. Cover with a bamboo lid and steam over boiling water for 5 minutes. Serve at once.