Recipe(tried): Steamed Scallops

Buy Scallops on the shell and allow 4-6 scallops for each entree-size serving --Australian scallops are not as large as some in other parts of the world. If cooked too long, scallops shrink abd become rubbery.

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Steamed Scallops

serve 4-6

24 scallops on the shell
2 T. mirin (Japanese sweet cooking wine)
1 T. japanese low-salt soy sauce (i use yamasa)
1 t. freshly squeezed ginger juice
1/2 t. sesame oil (Japanese/Chinese OK)
pinch of brown sugar
pinch of white pepper powder

(optional) chopped coriander leaves and spring onions/scallions, to garnish each steamed scallop

Clean the scallops, making sure there is no sand or grit and removing any trace of dark veins from the meat. Combine the remaining ingredients and spoon some over each scallop. Leave for 10 minutes, then arrange the scallops in a large )bamboo steamer. Stand the steamer over a saucepan of boiling water, then cover and cook for 5 minutes. garnish before serving.
Serve immediately