Steamed Scallops With Ginger And Coriander

Steamed scallops with ginger and coriander

Serves 4

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


  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 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.
  5. 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. 
  6. Taste the sauce, adding more soy sauce or pepper if necessary. Spoon over scallops. Scatter with coriander leaves. Serve with halved lemons.