Cooks and Carnivores

I just bought a couple of these succulent little suckers some days ago and steamed them in their own pretty fan shells and juices. Delicious. That's the best thing about living in Hong Kong. The ingredients here are fresh, plentiful and cheap and there are as many options for vegetarians as there are for carnivores and cooks. I feel really excited to cook again.

Recipe

Get a professional to shuck the scallops for you to minimise missing fingers and brain damage. Clean the little suckers well and get rid of the dark flesh and gills.Steam the fresh scallops with a dash of grated ginger, Japanese HonDashi , soy sauce and Chinese Cooking Rice Wine. Top it off with cellophane (bean) noodles(blanched in seafood stock), fried garlic and spring onions.