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Steamed Scallops with Asian Flavour

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Serves 4

  • 3cm piece fresh ginger
  • 20 scallops in half shelf, roe removed
  • 1 tablespoon thinly sliced fresh lemongrass
  • 4 shallots, thinly sliced
  • 1 tablespoon sesame oil
  • 1 long chili finely chopped
  • ¼ cup kecap manis
  • ¼ cup soy sauce
  • whole lime


  • Slice ginger thinly & cut slices into thin strips. Place scallops, in batches, in a single layer bamboo steamer; top with ginger, lemongrass, chilli and onions.
  • Cover, then steam scallops for about 5 minutes
  • Divide scallops among service plates, top scallops with combined remaining ingredients. (soy sauce, kecap manis & sesame oil)
  • Portion lime and serve on plate. Lime should be squeezed over scallops before eating