chinese-style steamed scallops in the shell
RECIPE BY Tony Tormey Actor, FAIR CITY

This is my version of a classic Chinese dish that I’ve often enjoyed whilst eating
out. You will need to go to a good fishmonger to get the scallops but for me
they are worth the effort every time. Scallop shells make excellent containers
for seafood and can look very dramatic; look out for them in fishmongers’ but,
of course, they are not necessary to make this dish.

Preparation time: 5 minutes . Cooking time: 5 minutes . Serves 4

what you need
20 large scallops, well trimmed
20 scallop shells (optional –
see introduction)
1 teaspoon fresh root ginger,
finely chopped
4 teaspoons dark soy sauce
2 teaspoons toasted sesame oil
1 tablespoon fresh coriander,
roughly torn
2 spring onions, very thinly sliced

what you do
Pour 2.5cm (1in) of water into the base of a pan with a steamer attachment and
bring it to the boil.

Arrange the scallops on the steamer and sprinkle the ginger over. Reduce the
heat to medium, then cover with a lid and cook for 2-3 minutes until just cooked
through and tender.

Lift the scallops onto shells that have been warmed in the oven (if using) and
then arrange on platters. Quickly drizzle the soy sauce and toasted sesame oil
over. Scatter the coriander and spring onions over and serve immediately.

typical nutritional content – per portion
Energy Kcal (Calories) 100
Fat (g) 3.8
of which saturates (g) 0.7
Salt (g) 1.2
Sugars (g) 0.6