20 scallop shells (optional, for presentation purposes)
1 teaspoon finely chopped fresh root ginger
4 teaspoons dark soy sauce
2 teaspoons toasted sesame oil
1 tablespoon roughly torn fresh coriander
2 spring onions, very thinly sliced
Pour 2.5cm (1in) of water into the base of a pan with a steamer attachment and bring it to the boil.
Arrange the scallops on the steamer and sprinkle over the ginger. Reduce the heat to medium, then cover with a lid and cook for 2-3 minutes until just cooked through and tender.
Lift the scallops on to warmed shells, if using and then arrange on flat plates. Quickly drizzle over the soy sauce and toasted sesame oil. Scatter over the coriander and spring onions and serve immediately.