Full steam ahead – scallops with ginger, soy and spring onions

Steamed scallops in the shell with ginger Title Sussex Magazine www.titlesussex.co.uk

Summer is well on its way now and with al fresco dining making its way back into our thoughts we’ve got a mouth watering seafood recipe that is perfect for a hot evening out in the sun…

Steamed scallops in the shell with ginger, soy, sesame oil and spring onions

Taken from Rick Stein’s Fish & Shellfish cooking book, this delicious recipe brings out the full flavour of the scallops with the simplest of ingredients. They’re also super easy to make and are a light, healthy meal to enjoy with friends.

Final-jacket-imageServes 4

  • 16 prepared scallops in the shell
  • 1 tsp finely chopped fresh ginger
  • 1 tbsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp roughly chopped coriander
  • 3 spring onions, thinly sliced

TO COOK

Pour 2.5cm of water into the base of a wide shallow pan and bring it up to the boil. Loosen the scallops from their shells but leave them in place. Sprinkle each one with some of the ginger.

Arrange the scallops, in batches if necessary, on a petal steamer.

Lower them into the pan, reduce the heat to medium, cover and cook for about four minutes until just set. Remove and keep warm while you cook the rest.

Meanwhile, put the sesame oil and soy sauce into a small pan and warm through. Lift the scallops on to four warmed plates and pour over some of the warm soy sauce and sesame oil. Sprinkle over the coriander and spring onions and serve immediately.

Fish & Shellfish by Rick Stein, photography by James Murphy (BBC Books, £25)

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