Steamed sesame scallops

Plump, juicy and fragrant with sesame oil, these sea scallops make a delightful starter for a special dinner.

  • 20 mins cooking
  • Serves 4
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Steamed sesame scallops
  • 1 1/2 cup (300g) jasmine rice
  • 20 scallops on the half shell, roe removed
  • 3 centimetre piece fresh ginger, cut into matchsticks
  • 10 centimetre stick fresh lemongrass, chopped finely
  • 4 green onions, sliced thinly
  • 1 tablespoon sesame oil
  • 1/4 cup (60ml) kecap manis
  • 1/4 cup (60ml) japanese soy sauce


Steamed sesame scallops
  • 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.

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