1.To make herbed rice; rinse rice under cold water until water runs clear; drain. Bring the water to the boil, covered, in medium saucepan; add rice. Cook, covered, over low heat, 10 minutes. Remove from heat; stand rice, covered, 10 minutes. Fluff rice with fork. Stir in herbs.
2.Meanwhile, place scallops, in batches, in single layer, in large baking-paper-lined bamboo steamer over large saucepan of simmering water. Sprinkle scallops with a little of the combined lemongrass, onion and ginger; cook about 3 minutes.
3.Divide scallops among serving plates; drizzle with combined remaining ingredients. Serve scallops with herbed rice.