About the recipe

This is an easy elegant starter or you could serve this as a main course. There is nothing more healthy than steaming - my grandmother always advocated steaming especially when it comes to fish and shellfish, because if the seafood was not fresh, the aromas would not be fragrant sweet... a quick soy, garlic, ginger, chilli dressing is added to each scallop and then steamed until savoury sweet and succulent. Then top with fried crispy garlic or shallot garnish or just fresh coriander or micro herbs.

Steps

• With a sharp chopping knife, prise open the scallop shells by running the knife on the inside of the shell, releasing the membrane attached to the shell. Wash them with cold running water - Ask your fishmonger to prepare the scallops for you if you
• In a small bowl, combine the chilli, ginger, sesame oil, garlic, soy sauce and coriander.
• Place the scallops on a heatproof plate, and spoon over one teaspoon of the dressing. Set the plate on a bamboo steamer.
• Half-fill a wok with boiling water and rest the bottom of the steamer over the wok, making sure it doesn
• While they're steaming, deep fry the shallots and garlic in hot oil until crisp (it should take less than a minute). Pour the oil through a sieve, reserving the browned shallots and garlic, and drain on absorbent paper.
• Serve the scallops, sprinkled with the crispy shallots and garlic. Garnish with fresh coriander leaves.

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