A quick and easy scallop dish that'll look like something off the telly.
Serves 2-3 as a main course or 4 as a starter
On the table in 20 minutes
1. Using a sharp knife, cut the ginger lengthways into very thin slices, then cut these slices into thin shreds. Using about a third of the ginger, place a small pile in each scallop shell, followed by the scallop and its roe. Scatter the spring onions over the top and drizzle with the soy sauce. Using a tiered steamer, steam the scallops for about 5-8 minutes, depending on their size – they are cooked when firm to a prod with your finger. You may need to swap the tiers around halfway through cooking to make sure they cook evenly.
This is a simple but special way of cooking the best diver-caught scallops on the shell. You'll need to go to a good fishmonger and ask him to clean the scallops but give you the bottom shell. If he has any seaweed, you could also ask for some to make a bed to steam the scallops on.
2. While the scallops are steaming, heat about 1/2-1cm depth of groundnut oil in a small frying pan. When hot (but not smoking), add the remaining ginger and cook briefly until it just turns light brown. Scoop it out on to kitchen paper using a slotted spoon.
3. To serve, arrange the scallop shells on plates and add a little pile of fried ginger to each one, followed by a few drops of toasted sesame oil on each scallop. For a main course pair with plain rice and stir-fried greens.
© delicious. magazine
New Zealand Sauvignon Blanc is a clear winner here, but for something different, pour a glass of cool, dry, pink sparkling wine or Champagne.
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