Ginger, Chilli and Soy Sauce Steamed Scallops

With a sharp knife, carefully prise open the scallop shells, keeping only one of them. In a bowl, add the seeded and chopped chilli, grated ginger, sesame oil, chopped garlic and coriander, and soy sauce. Place the scallops in a heatproof dish, and pour over one teaspoon of dressing. Set the plate in a bamboo steamer. Half-fill a wok with boiling water, but making sure the steamer doesn’t touch the water. You can also use a steam pan. Cover and steam the scallops for 6 minutes. While they’re steaming, deep fry the sliced shallots and garlic in hot oil until crisp. Drain them on absorbent paper. Serve the scallops in their shells, topped with the crispy shallots, garlic and coriander leaves.