Steamed half-shell scal­lops with shal­lot sauce

Food and Travel (UK) - - Contents -

SERVES 4-6 24 half-shell scal­lops

1 quan­tity gin­ger shal­lot sauce (see recipe, be­low)

1tbsp sesame seeds, toasted

To gar­nish

baby co­rian­der leaves

bam­boo steamer Cook the half-shell scal­lops in the steamer for 2-3 min­utes, de­pend­ing on their size.

To serve, put ¼ tea­spoon of the gin­ger shal­lot sauce on each one, fol­lowed by a sprin­kling of sesame seeds and a sprig of 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

½ spring onion, cut into juli­enne 1tsp palm sugar syrup (see recipe, right)

½tsp sesame oil 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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