Fried and Steam Scallops with Ginger

Serves 4


Ingredients:

12 scallops attached to the shell
¼ tsp ground white pepper
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp oil
8cm piece fresh ginger, shredded
1 spring onion, white part only, cut into long shreds


Method:

1. Sprinkle the scallops with the pepper. Mix together the soy sauce and sherry in a bowl.
2. Heat the oil in a large, heavy-based pan until very hot. Carefully add several shells, scallop-side-down, and cook for 30 seconds to sear. Turn face-up and place in a shallow dish. Repeat with the remaining scallops.
3. Sprinkle the scallops with sherry-soy mixture and scatter a few shreds of ginger and spring onion over them.
4. Fill a wok about one-third full with water and bring to a simmer. Put a steamer lined with baking paper in the wok and place 6 scallops on it. Cover the steamer tightly and steam the scallops for 1 minute. If they aren't cooked, they may need about 30 seconds more. Remove and set aside to keep warm. Repeat with the remaining scallops. Serve at once.
   

Nutrition per Serve:
Protein 5g
Fat 10g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 15mg
510 kJ (120cal)