-
Sprinkle the scallops with the pepper.
-
Mix together the soy sauce and sherry in a bowl.
-
Heat the oil in a large, heavy-based pan until very hot.
-
Carefully add several shells, scallop side down and cook for 30
seconds to sear
-
Turn face up and place in a shallow dish. Repeat with the remaining
scallops.
-
Sprinkle the scallops with sherry-soy mixture and scatter a few
shreds of ginger and scallion over them.
-
Fill a wok about 1/3 full with water and bring to simmer.
-
Put a steamer lined with baking paper in the wok and place 6
scallops on it.
-
Cover the steamer tightly and steam the scallops for 1 minute.
-
If they aren't cooked, they may need about 30 seconds more.
-
Remove and set aside to keep warm.
-
Repeat with the remaining scallops.
-
Serve immediately.
