Serves 4
Ingredients:

• 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

Method:

• 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