1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
2.Place scallops, in batches, in single layer in large bamboo steamer; top with ginger, lemon grass and onion. Cover; steam scallops about 5 minutes or until tender and cooked.
3.Divide scallops among serving plates; top with combined remaining ingredients. Serve with rice.