- 6 large Scallops on the shell
- 1 fresh Lemongrass Stem
- 1/2 teaspoon grated fresh Root Ginger
- 1/4 Red Chilli (de-seeded and chopped finely)
- 1 Garlic Clove (finely chopped)
- 1 tablespoon Sesame Oil
- 1 tablespoon Rapeseed Oil
- 1 tablespoon of Sake or Dry Sherry
- 1 tablespoon Fish sauce
Serves 2 people (Starters)
STEAMED KING SCALLOPS WITH LEMONGRASS
Clean the scallops if necessary. Cut the top off the stem of the lemongrass, leaving just the lower 10cm (4 inches) or so. Discard the upper portion and bruise the lower part with the end of a rolling pin or a wooden mallet. Trim off the base and remove and discard the outer layer of leaves. Slice the soft inner stem very thinly and mix with the ginger, chill, garlic, oils, sake or sherry and fish sauce. Set aside for an hour.
Half an hour before you wish to eat, sprinkle each of the scallops with a little of the marinade, being sure to include a few shreds of ginger, chilli, garlic and lemongrass. Arrange the scallops on a steamer basket and steam for 6 minutes. Lift the shells from the steamer without tipping – you want to lose as little as possible of all those juices – and serve immediately.