Scallops with Julienne of Vegetables

This is another way of serving scallops, either as a starter or as a main course.


  • 6–8 plump, shelled scallops
  • 1 garlic clove, peeled and crushed
  • 1 in / 2.5 cm piece of fresh root ginger, peeled and shredded
  • 1 carrot, peeled and cut into very fine strips
  • 1 leek, trimmed and cut into very fine strips
  • 1 celery stalk, trimmed and cut into very fine strips
  • salt
  • freshly ground black pepper
  • ½ lemon
  • 2 tbsp fish stock
  • 1 tbsp soy sauce


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 1 in / 2.5 cm. or so of water, and cover with the lid or a sheet of foil. Bring to the boil, and steam for 5–7 minutes, depending on how plump the scallops are and how well done you like them. Remove the scallops and vegetables, and keep these warm on a serving plate. Boil the cooking juices until slightly reduced, and serve immediately.