Steamed scallops & tiger prawns with black bean sauce

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

There is something satisfying about serving scallops in their natural state instead of using the shells for ashtrays. Scallops can be a bit tricky to open, especially when really fresh - which, of course, they should be. So I recommend you ask your fishmonger to open them and give them a bit of a clean for you.


  • 4 large or 8 medium headless raw tiger prawns, deveined and shelled, leaving the tail on
  • 4 large scallops or 8 medium ones, cleaned in the cupped half-shell


  1. First make the dressing by mixing all of the ingredients together.
  2. Put a tiger prawn into the shell with each scallop, season with salt and pepper, and steam for 4-5 minutes in a steamer, or you can use a roasting tray containing a couple of centimetres of boiling water and covered with a lid or foil set on the hob.
  3. Serve the shells set on a little seawe