Project Description

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


  1. Place the scallops (on the shell) in Chinese steamer baskets.
  2. Combine the remaining ingredients and spoon over the scallops.
  3. Cover and steam over boiling water for about 2 minutes, or until the scallops are opaque and just cooked.
  4. 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)

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Scallops on the shell with Asian-style Vinaigrette