Steamed Scallops with Ginger and Soy


  • 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


  1. Place scallops on a plate in a large bamboo steamer. Set aside.
  2. Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell.
  3. Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.
  4. Scatter spring onions and coriander over scallops and serve from steamer or on individual plates.