Steamed Scallops with Ginger and Soy

, from Issue #14. September, 2015
Photography by Vanessa Wu.
Steamed Scallops with Ginger and Soy


12 scallops in their shells

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

1 teaspoon sesame seeds, toasted
fresh coriander
1 spring onion, julienned
½ long red chilli, julienned
crisp fried shallots


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.