How To Make Scallops

Right, to make our dressing, we are just going to take light soy sauce, add sherry and we are going to put castor sugar in there as well and we are going to warm that up very slightly just to break down the sugar crystals there. Right, meanwhile, we are just going to clean our scallops out slightly. When you buy your scallops, they are going to have the roe on here and then there's this muscle here, slightly lighter in color, we need to remove because that's going to cook up really tight and tough.

So, we are just going to shave that around and just look for any other bits of sinew or brown meat on there, it shouldn't be there. That roe is not particularly good so I am just going to remove that completely. It's now two nice king scallops there.

I am going to pop those back into the shells and then we are going to take a little pinch of ginger, on top of each one and tiny amount of raw diced chilli on there as well. These are the larger chillies so they are not that hot. Meanwhile, this sugar has just about dissolved in there.

We are going to move that from the heat so that cools down slightly. We have a steamer here so the water underneath is boiling and these are quite large scallops so they are probably going to take about 2 minutes to cook. So, when we are cooking, we are just literally warming into it slightly, worse thing we can do is to overcook, these may be like 2 mussels rather.

So, they are going to go into the steamer now for about 2 minutes; if you haven't got a steamer, then you could just improvise, use a pan of boiling water, wrap it with foil, it is exactly going to do the same job. So, 2 minutes for those. While our scallops are staying in there, we are going to make our little salads.

We are going to take a little bit of bean shoots, we are going to take some shredded spring onions, we are going to take our strips of cucumber, got some fresh picked mint here, we are going to shred that and I have got some freshly picked coriander leaves, little bit of sea salt in there, 2- 3 twists of pepper, a little drizzle of olive oil. So that's all we need to do there. Right, we are just going to add a little bit of lime juice to this as well.

It's easy, it has the got all the companion of tight cooking, it is a bit salty from the soy, we got the dry sherry in there and then we are going to add the sharpness of the lime. Two minutes is up on our scallops now, so we are going to serve those, the shells are going to be hot, so just, the cooking vapor which is collected in the shell, we are going to drain that off like that. Now, we didn't season the scallops at all because this is the seasoning here.

So, there is salty sweet liquid there. Now, we got our salads, it has just become a little bit softer because of the salt on it and we are just going to make a little pile on top of each one. Try to get a little bit of height on there if you can and on the top of that, we are just going to sprinkle little bit of sesame seeds .

So that's how to make Thai style steamed scallops. .