Serves 6 as an entree.
18 scallops on the half-shell
1/4 teaspoon grated fresh ginger
1 teaspoon oyster sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon sugar
1 spring onion (scallion)
Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion into fine shreds and sprinkle over the scallops. Place the scallops in a steamer over boiling water. Cover steamer and cook over a moderately high heat for 5 minutes. Serve immediately.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)