Steamed Scallops & Samphire


Steamed Scallops & Samphire
These light steamed scallops are perfectly complimented by the vibrant green samphire.


Serves 2


6 large king scallops, in shells

Handful freshly picked samphire (or Japanese wakame)

2 spring onions, sliced

1 tbsp soy sauce


If freshly caught, clean and wash scallops by prizing open shell and cutting away from flat side of the shell by inserting a sharp knife. Be sure to remove skirt, intestines and any black bits, but keep coral intact and scallop attached to concave part of its shell.

Wash samphire in fresh running water to remove any grit and soak in cold water for 20 minutes.

Sprinkle scallops with spring onions and arrange samphire alongside scallops in shell. In a large steamer, bring water to the boil

and place in as many scallops in their shells that will fit. Steam for 5 minutes. When ready, pour cooking juices from each scallop into a jug, mix in soy sauce and pour back over scallops.


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