Steamed Scallops with Vegetables

Ingredients

• 12 small scallops (with shell)
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 1 tsp Cayenne pepper
• 0.5 Bell pepper
• 0.5 Bell pepper
• 0.5 Bell pepper
• 2 Spring Onions
• coriander stalks
• 1 onion
• 400 ml fish stock (or poultry broth)

Instructions

1. 1.

   Wash scallops thoroughly under running water. To open, cut along the shell edge with a short knife and sever the closing muscle. Lift the lid, loosen the flesh with a knife. Remove white scallop meat and orange roe from gray edges. Rinse meat several times.

2. 2.

   Drizzle scallop meat with lemon juice and refrigerate.

3. 3.

   Wash bell peppers, deseed, remove white membranes, dice finely. Wash spring onions, trim, finely chop white and light green parts.

4. 4.

   Place scallops in a steamer basket (bamboo) and sprinkle with prepared vegetables.

5. 5.

   Fill a wok or pot with a 2 cm high fish stock, add some coriander stalks and onion slices, bring to boil. Then place the steamer basket inside the closed wok and steam for 5-6 minutes.