Steamed Scallop with Shredded Ginger Recipe

Ingredients :

12

8 cm

2 tablespoons

1/4 teaspoon

2 tablespoons

2 tablespoons

1

Scallop attached to the shell

Piece fresh ginger, shredded

Soy sauce

Ground white pepper

Dry sherry

Cooking oil

Spring onion (white part only),

cut into long shreds

• Sprinkle the scallops with the pepper.

• Mix together the soy sauce and sherry in a bowl.

• Heat the oil in a large, heavy-based pan until very hot.

• Carefully add several shells, scallop side down and cook for 30 seconds to sear

• Turn face up and place in a shallow dish. Repeat with the remaining scallops.

• Sprinkle the scallops with sherry-soy mixture and scatter a few shreds of ginger and spring onion over them.

• Fill a wok about 1/3 full with water and bring to simmer.

• Put a steamer lined with baking paper in the wok and place 6 scallops on it.

• Cover the steamer tightly and steam the scallops for 1 minute.

• If they aren't cooked, they may need about 30 seconds more.

• Remove and set aside to keep warm.

• Repeat with the remaining scallops.

• Serve immediately.