Steamed Scallops with Ginger and Soy
Photography Vanessa Wu.
INGREDIENTS
12 scallops in their shells
Dressing
2 tablespoons soy sauce
1 tablespoon julienned fresh ginger
1 tablespoon lemon juice
½ long red chilli, julienned
1 clove garlic, finely chopped
1 teaspoon sesame oil
2 teaspoons oyster sauce
Garnish
1 teaspoon sesame seeds, toasted
fresh coriander
1 spring onion, julienned
½ long red chilli, julienned
crisp fried shallots
METHOD
Loosen the scallops from their shells if required and remove any grit or sand. Place the scallops back in the shells and arrange in a steamer basket.
Combine the dressing ingredients in a bowl and spoon a little over each scallop.
Cover and steam over simmering water for 2-3 minutes. Cooking time will depend on the size of the scallops. If the scallops have been frozen, a lot of liquid may come out during steaming. Drain this off as it will dilute the flavor of the dressing. Put the scallops on a serving platter and spoon over the remaining dressing. Top each with a sprinkle of sesame seeds, coriander, spring onion, chilli and fried shallots. Serve immediately.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.