Steaming is a simple way to cook half-shell scallops while keeping their delicate flavour. This quick scallop recipe combines ginger, soy and spring onion for a light dish that works well as a starter or shared plate.
Preparation time: 10 minutes
Cooking time: 5–7 minutes
Serves: 2–4
Ingredients
- 1 packet (approximately 10) half-shell scallops
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated, divided
- 1 spring onion, finely sliced
- Fresh coriander, optional
Prepare the Scallops
- Keep the scallops refrigerated until ready to cook.
- Arrange the scallops in their shells in a steamer.
- Sprinkle ½ teaspoon of the grated ginger over the scallops.
Steam the Scallops
- Bring water to a steady simmer.
- Place the scallops in the steamer.
- Cover and steam for approximately 5–7 minutes, depending on their size.
- Cook until the scallop meat is opaque and cooked through.
Avoid overcooking, as scallops can become firm and dry.
Make the Ginger & Soy Dressing
Mix together:
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- The remaining ½ teaspoon of grated ginger
Spoon a small amount of dressing over each cooked scallop and finish with sliced spring onion and coriander.
These ginger soy scallops are best served straight away while warm.
This clarifies the ingredient quantities without changing the overall recipe or adding extra ginger.
How to Serve
Serve the steamed scallops as:
- A simple seafood starter
- Part of a shared platter
- A light lunch with salad
- An entrée for a spring dinner
Keep the accompaniments fresh and simple so the scallops remain the focus.
Food Safety Tip
Keep seafood refrigerated until ready to cook and avoid leaving it at room temperature for extended periods. FSANZ recommends keeping chilled potentially hazardous food at 5°C or colder.
Planning a seafood dinner? Explore half shell scallops and other seafood options at Seafood Factory Outlet in Sydney for your next meal.