Fresh scallops are sweet and rich. Perhaps the best way to preserve their qualities is the Chinese technique of steaming. Using hot, wet vapours, this method brings out the succulent texture of scallops without overcooking them. Their briny seafood taste is emphasized, and the bonus is that they are very simple to prepare and take literally minutes to cook. This dish is ideal for a quick and easy, as well as a healthy, meal and I think it makes an ideal opener for any dinner party.
Place the scallops evenly on a heatproof platter. Then evenly distribute the chillies, ginger, Shaoxing rice wine or dry sherry, soy sauce, salt, pepper and spring onions on top.
Next set up a steamer or put a rack into a wok or deep pan and fill it with
© 1996 Ken Hom. All rights reserved.