Name: Scallops with pickled ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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