Rick says, "This is one of my favorite dishes in a good Chinese restaurant. I consider Chinese seafood cuisine to be some of the best in the world."
- 16 prepared scallops in the shell
- 1 tsp finely chopped fresh
- 1 tbsp sesame oil
- 2 tbsp dark soy
- 1 tbsp roughly chopped coriander
- 3 spring onions, thinly sliced
- Pour 2.5 cm of water into the bottom of a wide, shallow pan and bring to a boil. Remove the scallops from their shells but leave them in place. Sprinkle each scallop with some of the ginger.
- Arrange the scallops, in batches if necessary, on a petal steamer. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes until just set. Remove them and keep them warm while you cook the rest.
- Meanwhile, place the sesame oil and soy in a small saucepan and heat through.
- Place the scallops on 4 hot plates and pour some of the hot soy and sesame oil over them. Sprinkle with the coriander and spring onions and serve immediately.