Steamed scallops are very popular in Eastern cuisine, and cook best in a traditional bamboo steamer. These are available in most Chinese supermarkets. However, if you don't have one, a metal steamer will also work, particularly if it's lined with a leaf of lettuce to prevent the scallops from sticking. The ginger and chilli in this dish give a distinctive bite to the soft scallop meat. Serves 2 as a starter.
6 scallops, cleaned and corals removed
1 red chilli, seeds removed and finely chopped
3 cm root of ginger, grated
1 clove garlic, finely chopped
1 tsp sesame oil
1 tbsp dark soy sauce
2 tsp chopped coriander
Salt and black pepper
For the topping:
6 cloves garlic, roughly chopped
2 spring onions, roughly chopped
Oil to deep fry
Fresh coriander, to garnish
Combine the chilli, ginger, garlic, sesame oil, soy sauce and coriander and season with salt and pepper to taste.
If you are using a bamboo steamer, place the scallops on a heatproof plate and spoon the marinade over each of them. Put the plate in the steamer and rest the steamer over a wok half-filled with boiling water, making sure the steamer doesn't touch the water. Cover and steam for 5-6 mins.
If you are using a regular metal steamer, place a leaf of lettuce inside to prevent the scallops from sticking and place the scallops inside, spooning the dressing over each. Place over a pan of lightly boiling water and cover and steam for 5-6 mins.
Meanwhile, deepfry the garlic and spring onions in very hot oil for about a minute until crisp. Remove and place on kitchen paper to drain.
Serve the scallops with a pinch of the deep fried garnish on top, and a sprinkling of chopped fresh coriander.