Courtney Roulston's steamed scallops with ginger and soy dressing
Courtney Roulston’s simple steamed scallop recipe is a must-try this entertaining season. Served with a ginger and soy dressing, it makes a delicious starter.
Note: + 5 mins cooling & 5 mins marinating
- 1/3 cup (80ml) extra virgin olive oil
- 20g ginger, peeled, cut into matchsticks
- 2 tbs light soy sauce
- 1 tbs lemon juice
- 1 tsp maple syrup
- 12 half-shell scallops
- 2 tbs finely chopped chives
Heat the oil in a small heavy-based saucepan over medium-high heat for 2 mins. Set aside for 1 min to cool. Add the ginger and set aside for 5 mins to allow the flavours to develop.
Add the soy sauce, lemon juice and maple syrup to the oil mixture. Stir to combine. Season with white pepper.
Arrange the scallops in 2 steamer baskets. Cook, covered, over a saucepan of simmering water for 3 mins or until scallops change colour slightly and are just cooked through.