450g/1 lb scallops
1 inch root ginger
1 carrot
3 spring onions
1 garlic clove
Small bunch coriander
1 tsp soy sauce
2 tbsp sesame oil
2 tbsp groundnut oil
Black pepper
2 lemons |
1 Peel the ginger and carrot and cut these and the onions into julienne strips. Peel garlic and cut into tiny pieces. Place all four in a bowl of iced water for ten minutes.
2 Cut scallops in half. Put them in the container that's going in your steamer, along with a few sprigs of coriander. Drain the vegetables and scatter on top. Sprinkle soy sauce over and add plenty of pepper.
3 Pluck a dozen coriander leaves. Put in more iced water.
4 Steam the fish for four minutes. Discard coriander stems. Remove scallops and vegetables to warm dish, retaining the juices.
5 Put juices in a small saucepan and boil until reduced by half. Remove from heat and whisk in oils.
6 Taste the sauce, adding more soya or pepper if necessary. Spoon over scallops. Scatter with coriander leaves. Serve with halved lemons. |
