Steamed Scallops with Ginger and Soy
Photography Vanessa Wu.
INGREDIENTS
12 scallops in their shells
Dressing
2 tablespoons soy sauce
1 tablespoon julienned fresh ginger
1 tablespoon lemon juice
½ long red chilli, julienned
1 clove garlic, finely chopped
1 teaspoon sesame oil
2 teaspoons oyster sauce
Garnish
1 teaspoon sesame seeds, toasted
fresh coriander
1 spring onion, julienned
½ long red chilli, julienned
crisp fried shallots
METHOD
Loosen the scallops from their shells if required and remove any grit or sand. Place the scallops back in the shells and arrange in a steamer basket.
Combine the dressing ingredients in a bowl and spoon a little over each scallop.
Cover and steam over simmering water for 2-3 minutes. Cooking time will depend on the size of the scallops. If the scallops have been frozen, a lot of liquid may come out during steaming. Drain this off as it will dilute the flavor of the dressing. Put the scallops on a serving platter and spoon over the remaining dressing. Top each with a sprinkle of sesame seeds, coriander, spring onion, chilli and fried shallots. Serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.