Steamed scallops with black bean sauce

Serves 6

Shelling out: Try to use freshly shucked scallops (Jason Lowe)

Try to buy large, freshly shucked scallops and ask your fishmonger to keep them attached to the cupped half shell. You will have to order these in advance.

6 large scallops, cleaned, in the cupped half shell
2tbsp salted, fermented black beans, rinsed in warm water and drained
2 cloves of garlic, peeled and crushed
3tsp finely grated root ginger
2tsp sugar
2tsp light soy sauce
2tbsp oyster sauce
2tbsp vegetable or corn oil
3 spring onions, shredded on the angle

Pre-heat the oven to 200C/gas mark 6. Mix the black beans, garlic, ginger, sugar, soy and oyster sauce in a bowl.

Heat a wok and stir-fry the black bean mixture with the spring onions on a high heat for a minute or so, then spoon evenly over the scallops.

Place the scallops on a tray, cover with foil and cook in the oven for about 8-10 minutes until the scallops are just cooked. Don't overcook them or they will be rubbery. Serve immediately.