25 Nov Chinese Steamed Scallops
The scallop season is from November 1-May 31 and has been somewhat marred by controversy this year with the decision by the Manx government to impose a by-law preventing larger vessels fishing scallops in Manx waters. (see full story)
After seeing the sea being raped by these ‘nomad’ fishing vessels one night on the Peel coast road I have to thoroughly support and applaude this brave decision by the Manx government. Watching the vast numbers of ships pillaging the sea was heartbreaking and you didn’t need to be a Marine Biologist to realise that this was not good for the sea bed or the future of the scallop.
However the moral implications aside sustainably fished or hand dived Scallops are a thing of beauty and to celebrate their sweet delicious saltyness I have come up with this simple recipe;
- 10 or so good sized scallops still in bottom half of shell
- Thumb sixed knob of Ginger (grated)
- Zest of a 1/2 lemon
- 1 clove of garlic – finely sliced or grated/minced
- 4 Spring onions chopped finely
- 1 Chill – remove seed if you don’t want it too spicy
- 1 tsp of tahini paste
- Bunch of Coriander
- Dash Soy
- Tbp of groundut/vegetable oil
- Sprinkle equally zest of Lemon over raw scallops – do this very liberally or you will over power the scallops – you only want a hint of lemon coming through
- Steam Scallops for approximately 5mins – or until visibly set
- While the Scallops are steaming heat the oil in a frying pan, add the Ginger, Garlic, Tahini, soy and half the chilli, let sizzle for a minute or 2 and remove for heat, let stand for a further minute to let flavours infuse.
- Remove Scallops from steamer check that they are cooked through – they will be firm to the touch.
- Pour oil infusion over the scallops and garnish with spring onions, chopped coriander and remainder of chilli