Scallops with pickled ginger

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Scallops with pickled ginger
  • 20 scallops without roe (800g), in half shell
  • 10 centimetre stick fresh lemongrass (20g), sliced thinly
  • 2 green onions, sliced thinly
  • 2 tablespoon pickled pink ginger, chopped coarsely
  • 2 tablespoon light soy sauce
  • 1 tablespoon kecap manis
  • 1/4 teaspoon sesame oil
Herbed rice
  • 1 cup (200g) jasmine rice
  • 2 cup (500ml) water
  • 2 tablespoon coarsely chopped fresh coriander
  • 2 tablespoon coarsely chopped fresh mint


Scallops with pickled ginger
  • 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.

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