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Asian-style steamed queen scallops with chilli, soy, lime and ginger
Serves 4 Starters and mains
Ingredients
- 12-16 queen scallops or 12 medium-sized
- 1tbsp light soy sauce
- juice of 1 lime
- 5 spring onions, finely shredded and soaked in cold water for 30 minutes
- 3cm ginger, scraped, finely sliced then shredded
- 1 long red chilli, deseeded and finely sliced
- 2tsp toasted sesame oil
To serve
- 1 lime, cut into wedges
Method
If queens aren’t available, use as large scallops as you can find. Ask your fishmonger to remove the scallops from their shells.
bamboo steamer
Place the scallops on cleaned shells and lay them in a bamboo steamer set over a pan filled with a few centimetres of cold water.
Mix the soy sauce and lime juice in a bowl. Drain the spring onions, pat dry then arrange over the scallops along with the ginger and chilli. Spoon the soy sauce and lime juice mixture over the top. Pour a dribble of sesame oil over each scallop and steam from cold for around 5 minutes, or until cooked.
Serve with the lime wedges.
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