Steamed scallops with ginger, chilli and garlic


Cooking and serving scallops in their shells is not only an easy, no-fuss option, but it also looks great on the plate. You can get hold of scallop shells very easily, just ask at your supermarket's fish counter. This recipe includes some strong flavours, but (and I was surprised) the scallop still shines through. Steaming scallops gives a texture that suits the oriental theme.


12 scallops (and 4 scallop shells)
1 large red chilli
1 thumb of ginger
1 spring onion
1bnfresh coriander
1⁄2 red onion
2tbsplight soy sauce
1 lime (juice only)


Prep time20 minutes
Tagssteamed starter spicy scallops fish


scallops in steamerVery finely slice the red onion into thin rings. Divide this between the four scallop shells making a bed to put the scallops on top. Place three scallops in each shell.

Cut the chilli into very thin rings, finely grate the ginger and finely slice the spring onion and garlic.

Place a couple of bits of chilli, some spring onions and some ginger on top of each of the scallops.

Then add the soy sauce and lime juice to each shell. A dash of fish sauce in each shell is also good if you want a really strong flavour.

Carefully transfer the shells to a bamboo steamer and steam over boiling water for 10-12 minutes, depending on how big your scallops are.

Once cooked, transfer the shells to a plate to serve and sprinkle over some roughly torn coriander.

I had this with some stir-fried tender stem broccoli, with garlic, chilli and soy.

steamed scallops