Scallops Asian-Style

Scallops Asian-Style
Scallops are notoriously difficult to cook – or so I used to think. The trick is in the timing, knowing to watch for that change in colour. Too little and they are just too fishy and a bit slimy, too much and they’ll bounce. This recipe is good because you can prepare most of it beforehand, and then just cook and add the scallops before serving. I steam mine using a two-layered Asian steamer. If you don't have one, it might be easier to bake them in the oven. Either way, give them no more than two to three minutes, or until they're opaque.

Serves 4-6
Ingredients Notes
24 scallops Preferably on the shell – if not, ask your fishmonger for shells to serve them on. Clean well if on the shell, removing carefully the muscle

Decorate with a little of the leftover sauce and finely chopped kaffir leaves – roll them and then use scissors or a knife to cut them finely on a chopping board. Allow 4-6 per person and serve with chopsticks or a knife and fork.

Roast Chicken Salad with a Wonderful Asian Dressing
Chicken is a staple – it’s comparatively cheap and a good source of protein. For us in Hong Kong, there’s no escaping the memory of avian flu, and this has led to discerning chefs taking care to find out where their chicken has comes from. For me, I’m afraid China is not an option – although some of what arrives from Holland looks as if it swam here. You really have to see what is best on the day and judge what is appropriate to the dish you are cooking. For chicken salad I look for the best and enhance the flavour with both stuffing and flavours under the skin.
Serves 6
Ingredients Notes
1.5-2 kg cooked chicken meat Roast chicken for 40 minutes at 1800C. Allow to rest and cool. To improve the flavour, gently lift skin and put butter, kaffir lime leaves, salt and pepper underneath it. Stuff inside with lots of lemongrass, lemon pieces, salt and pepper.
2 bags mixed green salad leaves
1 large mango
6 rashers bacon, cooked and cut into strips
3 ripe avocados
1 large red onion, finely