Steamed Scallops With Ginger And Spring Onions

• 12 scallops, in shells
• 6-8 spring onions
• 6 slices fresh ginger
• 1/2 cup coriander sprigs
• Extra sprigs of coriander
• 4 teaspoons soy sauce
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil

Arrange scallops on a rack in a steamer (a large bamboo steamer is ideal, or use a cake rack in a wok with a lid which will fit). Shred spring onions and ginger into thin matchsticks and scatter half over the scallops, reserving the rest for garnish. Cover well with foil or lid and cook gently over a moderate heat until cooked (about 5 minutes). Remove scallops to heated serving dish and garnish with reserved spring onions, ginger and coriander. Sprinkle with soy sauce. Heat peanut and sesame oils in a small saucepan, pour over scallops and serve immediately (if the oil is hot enough there should be lots of sizzling as the garnish half-cooks). Serve immediately.