Steamed Scallops in Spiced Butter Sauce

Fresh scallops are best cooked by the simple Chinese technique of steaming. Using hot wet vapours, this method brings out the succulent texture of scallops without overcooking them. I combine their natural juices with fish stock to make a tasty dish that is both simple and elegant. The small amount of butter adds a touch of richness. This recipe is ideal for a quick and easy snack and I think it makes a perfect appetizer for any dinner party.