“Me Wah’s steamed scallops with ginger and spring onions were the highlight of our long weekend in Tassie. We would love to have the recipe so we can attempt to relive that incredible meal at home.”
James Frazer, Wodonga, Vic
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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Method
Main
1.Combine soy sauce, chicken stock and caster sugar in a small saucepan, stir until sugar dissolves, then simmer until slightly reduced (3-5 minutes). Keep warm.
2.Place a large steamer basket over a wok of simmering water. Place scallops in a single layer in steamer basket, scatter over ginger, cover with a lid and steam until scallops are just cooked through (2-3 minutes). Transfer to serving plates, spoon over soy mixture, top with spring onion and keep warm.
3.Meanwhile, heat oil in a small saucepan over high heat until smoking (2-3 minutes), drizzle over scallops and serve hot.
Note Wild-harvest Spring Bay scallops are available from select fishmongers. If unavailable, substitute another scallop in the shell.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Notes
