Steamed Scallops and Tiger Prawns with Ginger and Spring Onions

AS A KID IN WEST BAY IN DORSET I WORKED IN A PUB ON THE QUAYSIDE AND OFTEN GOT BOXES FULL OF SCALLOPS IN THE SHELL. Unfortunately, I was a bit green around the ears and didn’t really have a mentor to look up to; I used to completely massacre them and cook them for four times as long as I should have. Oh well, we live and learn, but I do like the way the Chinese prepare scallops - just simple, with no fuss and brief cooking.