Name: Scallops with Soy, Ginger and Spring Onion
Yield: Serves 4–6
Ingredients: 24 scallops, on the half-shell; 3 teaspoons light soy sauce; 3 teaspoons Chinese rice wine; 1 tablespoon chicken stock or water; 3 spring onions (scallions), shredded; 1½ tablespoons julienned ginger; ½–1 tablespoon light soy sauce, extra; ½ teaspoon sugar (optional)

Remove the scallops from their shells, discarding the roe. Clean and dry the shells and keep for serving.

Combine the soy sauce and rice wine in a nonmetallic bowl with the scallops and marinate for 10 minutes.

Line a bamboo steamer with baking paper. Working in batches, arrange six shells in a s

Scallops with Soy, Ginger and Spring Onion

Ingredients

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