Steamed half-shell scallops with shallot sauce
SERVES 4-6 24 half-shell scallops
1 quantity ginger shallot sauce (see recipe, below)
1tbsp sesame seeds, toasted
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.