STEAMED SCALLOPS WITH BLACK BEAN SAUCE

Serves 6–8 as a starter.

Preparation & cooking time: 10–15 mins.

Fresh scallops in their shells are quite expensive and not that easy to come by, but it is worth your while to track them down as they make an excellent starter – and the shells make decorative ornaments.

12 fresh scallops in their shells

For the sauce:

2 tablespoons oil

½ teaspoon finely chopped garlic

½ teaspoon finely chopped fresh ginger root

1 tablespoon finely chopped spring onions

1 teaspoon finely chopped fresh red or green chilli*

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

2 tablespoons black bean sauce

2 tablespoons stock

a few drops of sesame oil

Scrub the scallops under running cold water, then open them and discard the flat half of each shell. Prise off the flesh but leave it in the shell.

To cook: place the scallops in their shells on a large heatproof dish in a hot steamer and steam for 8–9 minutes over a high heat. Meanwhile, heat the oil in a wok or small saucepan, add the garlic, ginger, spring onions and chilli, stir-fry for 30 seconds, then add the rest of the ingredients, blend well, bringto the boil, and simmer for about 1 minute.

To serve: pour about 2 teaspoons of the sauce over each scallop and serve them in the shells. The flesh can easily be removed from the shell with a pair of chopsticks or a fork.

*NB Handle fresh chillies with great care.

hancheng

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