Scallops with Ginger, Shallots and Sesame
Chinese restaurants steam scallops like this. I developed this recipe for Scallops with Ginger, Shallots and Sesame many years ago for a seafood class that focused on Seafood and Semillon. It was a winner.
Makes: 24 or serves 4 as an entree
Preparation time: 10 minutes
Cooking time: 2 minutes
24 scallops on the shell
2.5cm (1in) knob ginger, finely chopped
3 green onions (shallots), finely chopped
1 tablespoon kecap manis (Indonesian soy sauce) or soy sauce
1 tablespoon (20 ml) water
1 teaspoon (5 ml) sesame oil
- Place the scallops (on the shell) in Chinese steamer baskets.
- Combine the remaining ingredients and spoon over the scallops.
- Cover and steam over boiling water for about 2 minutes, or until the scallops are opaque and just cooked.
- Serve immediately.
Wine: For the dish choose a semillon or serve a chilled fino sherry for a different approach.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)