24 plump scallops with roe removed
½ cup chopped coriander
Hot Chilli Scallops
HOT CHILLI SAUCE:
½ onion diced finely
2 birdseye chillies chopped very finely
¼ cup sweet chilli sauce
1 tbs oyster sauce
½ cup chicken stock
2 tsp brown sugar
3 cloves garlic diced very finely
1½ tbs grated fresh ginger
“THE SHELLS MAKE GREAT SERVING BOWLS, AND YOU CAN USE THEM AGAIN AND AGAIN”
A very easy starter.
Heat some oil in a wok and stir fry the ginger, onion and garlic until just soft. Do not brown at all.
Combine all the other sauce ingredients in a jug and pour into the onion mixture.
Bring to the boil and allow to simmer for around 10 minutes, stirring constantly until it has reduced somewhat.
Boil some water in a large saucepan for steaming. Line the base of a bamboo steamer with baking paper cut to fit. With a knife or scissors, create slits in the paper between the bamboo slats to allow steam to circulate.
Arrange scallops in the steamer, allowing plenty of room between them.
Steam in two to three batches, keeping cooked scallops in an airtight container until the others are done.
If your scallops are particularly large, you may need to halve them before dishing into the shells, but try and keep them whole.
Put 2-3 in each shell, and then drizzle the hot chilli sauce over them.
Sprinkle with chopped coriander for garnish, and serve immediately.
With three a shell and two shells each, you have entree for four.
YOUR FISHMONGER SHOULD BE ABLE TO PROVIDE YOU WITH THE SHELLS AS LONG AS YOU GIVETHEM A BIT OF NOTICE. MAKE SURE TO STIPULATE THAT YOU NEED THE BOTTOM SHELL, NOT THE FLAT TOP SHELL.
OF COURSE IF YOU DON'T GET THE SHELLS, THE DISH CAN EASILY BE SERVED IN SMALL BOWLS.