Steamed scallops with ginger and coriander
You wouldn't think of The Financial Times as a source of recipes, but that's where we found this one, by Hugo Arnold.
- 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
- 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.
- 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.
- Pluck a dozen coriander leaves. Put in more iced water.
- Steam the scallops over a small quantity of water. Cover the pan. After 4 minutes, remove scallops and vegetables to warm dish. Detach and discard coriander stems.
- Put the steaming liquid, now fortified with juices, in a small saucepan and boil until reduced by half. Remove from heat and whisk in oils.
- Taste the sauce, adding more soy sauce or pepper if necessary. Spoon over scallops. Scatter with coriander leaves. Serve with halved lemons.