Since moving to Victoria I’ve been spoilt by seafood choices, with several markets around. A big shout of the “The Big Fish” Fish Market at Carrum Downs for fantastic fresh fish, every single day. This is the first time I’ve bought “live” scallops.
This simple steamed scallop recipe comes from Ken Hom’s “Hot Wok”. It’s out of print, but Kwn has a bunch of cookbooks and it probably features in another one.
2 red chillies, seded and chopped
2 tsp chopped fresh ginger
1 tbsp shaoxing rice wine
1 tbsp light soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
3 tbsp finely chopped spring onions
Mix the above ingredients and spoon over scallop shells. Steam gently for five minutes.
Simple and delicious.