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Steamed half-shell scallops with ginger shallot sauce
Serves 4-6 Starters and mains
Ingredients
- 24 half-shell scallops
- 1 quantity ginger shallot sauce (see recipe, below)
- 1tbsp sesame seeds, toasted
- bamboo steamer
To garnish
- baby coriander leaves
Ginger shallot sauce
- small knob fresh ginger, peeled and cut into julienne
- 1 garlic clove, finely sliced
- 1 long red chilli, cut into julienne
- 1 bird’s eye chilli, finely sliced
- 1tbsp vegetable oil
- 1⁄2 spring onion, cut into julienne
- 1tsp palm sugar syrup (see recipe, below)
- 1⁄2tsp sesame oil
Method
Cook the half-shell scallops in the steamer for 2-3 minutes, depending on their size.
To serve, put 1⁄4 teaspoon of the ginger shallot sauce on each one, followed by a sprinkling of sesame seeds and a sprig of baby coriander leaves.
For the Ginger shallot sauce:
Place the ginger, garlic and chillies in a dry metal bowl.
Heat the oil in a pan until smoking then pour it into the bowl. Add the remaining ingredients and stir to combine.
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