Chef's Recipes

Steamed wild-harvest scallops with ginger and spring onions

Australian Gourmet Traveller recipe for steamed wild-harvest scallops with ginger and spring onions by Me Wah restaurant in Tasmania.

  • Serves 2
  • 15 mins preparation
  • 10 mins cooking
Steamed wild-harvest scallops with ginger and spring onions
Steamed wild-harvest scallops with ginger and spring onions

"Me Wah's steamed scallops with ginger and spring onions were the highlight of our long weekend in Tassie. We would love to have the recipe so we can attempt to relive that incredible meal at home."
James Frazer, Wodonga, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 100 ml light soy sauce
  • 1 tbsp chicken stock
  • 1 tbsp caster sugar
  • 12 wild-harvest Spring Bay scallops in the shell (see note)
  • 25 gm (5cm piece) ginger, cut into julienne
  • 2 spring onions, thinly sliced diagonally
  • 2 tbsp vegetable oil

Method

Main
  • 1
    Combine soy sauce, chicken stock and caster sugar in a small saucepan, stir until sugar dissolves, then simmer until slightly reduced (3-5 minutes). Keep warm.
  • 2
    Place a large steamer basket over a wok of simmering water. Place scallops in a single layer in steamer basket, scatter over ginger, cover with a lid and steam until scallops are just cooked through (2-3 minutes). Transfer to serving plates, spoon over soy mixture, top with spring onion and keep warm.
  • 3
    Meanwhile, heat oil in a small saucepan over high heat until smoking (2-3 minutes), drizzle over scallops and serve hot.

Notes

Note Wild-harvest Spring Bay scallops are available from select fishmongers. If unavailable, substitute another scallop in the shell. This recipe is from the February 2010 issue of Australian Gourmet Traveller.

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