Scallops with Soy, Ginger and Spring Onion

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; 1 tablespoon chicken stock or water; 3 spring onions (scallions), shredded; 3 spring onions (scallions), shredded; 1½ tablespoons julienned ginger; ½–1 tablespoon light soy sauce, extra; ½ teaspoon sugar (optional)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

24 scallops, on the half-shell
3 teaspoons light soy sauce
3 teaspoons

Side dish
Starter
Pescatarian
Spring

Method

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