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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Ingredients
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
Method
Steamed sesame scallops
- 1Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
- 2Place 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.
- 3Divide scallops among serving plates; top with combined remaining ingredients. Serve with rice.
