This is another way of serving scallops, either as a starter or as a main course.
Clean the scallops by rinsing thoroughly under cold water to wash away any sand. Remove the intestine and the thick muscle. Pat dry on kitchen paper, and place in a shallow pie dish. Scatter the garlic and ginger over the scallops, then heap the carrot, leek and celery on top. Season lightly. Squeeze on just a few drops of lemon juice and moisten with the fish stock and soy sauce. Place the pie dish on an upturned saucer in a frying or sauté pan. Pour in
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