Oysters...The Pearl of the Ocean...I think NOT

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Make Oysters...The Pearl of the Ocean...I think NOT

I was surprised at how many people turned their noses up at the idea of scallops for dinner....but I think that most of them, one, never had one, or two, had them prepared badly. What ever the case, here is a simple and quick preparation that will certainly turn heads and not noses!

Steamed Scallops with Ginger & Spring Onion

Serves 4 (3 scallops each)

Total time: 15 minutes

Ingredients

3 tablespoons Shaoxing rice wine

1 tablespoons light soy sauce

½ teaspoon sesame oil

1 teaspoon sugar

12 scallops with roes attached

4 cm (thumb sized piece) fresh ginger, grated

3 spring onions, finely sliced

Chinese Five Spice , pinch

Red bell pepper finely julienned.

Coriander leaf to garnish

Preparation

To make the marinade combine the wine, soy sauce, sesame oil and sugar in a bowl and mix well.

Place the scallops in a steamer. Top each scallop with a teaspoon of the marinade, a small amount of ginger, spring onion, julienned red pepper and a pinch of  Chinese 5 Spice.

Place the steamer over a pan of boiling water, cover and steam for 3 to 4 minutes.

Plating/Presentation

To serve, feature the scallops in a cleaned scallop shell.  Spoon a tablespoon of the marinade over each scallop and garnish each with a coriander leaf. Serve with a citrus rice, chilled crisp mixed green salad and a Pinot Grigio.

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