Ingredients:
- 12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell
- 3 tbsp. Chang’s Light Soy Sauce
- 4 tbsp. Shaosing rice wine
- 1 tsp. Chang’s Sesame Oil
- 1 clove garlic, crushed or grated
- ½ thumb ginger, grated
- 1 medium chilli, finely sliced – optional
- 2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways
- 24 coriander leaves
Method:
- Place scallops on a plate in a large bamboo steamer. Set aside.
- Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell.
- Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.
- Scatter spring onions and coriander over scallops and serve from steamer or on individual plates.
