Steamed wild-harvest scallops with ginger and spring onions

AT A GLANCE

  • Serves 2 people

  • 100 ml light soy sauce
  • 1 tbsp chicken stock
  • 1 tbsp caster sugar
  • 12 wild-harvest Spring Bay scallops in the shell (see note)
  • 25 gm (5cm piece) ginger, cut into julienne
  • 2 spring onions, thinly sliced diagonally
  • 2 tbsp vegetable oil
01   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.
02   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.
03   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.

Recipe:

ME WAH, TASMANIA

Photography:

CHRIS CHEN

Styling:

MIA ASKER AND ALICE STOREY

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