Asian Style Steamed Scallops - cooking recipe

Ingredients

1 1/2 cups jasmine rice
3 cm piece fresh ginger (20g)
20 scallops, roe removed (800g)
2 tablespoons thinly sliced lemongrass
4 green onions, sliced thinly
1 tablespoon sesame oil
1/4 cup ketjap manis
1/4 cup soy sauce

Preparation

Cook rice in large pot of boiling water, until tender and drain.
Slice ginger into thin slices, then cut slices into thin strips.
Place scallops, in a single layer bamboo steamer, top with ginger, lemon grass and onion.
Cover and steam for about 5 Min's until tender or cooked as desired.
Divide scallops among plates and top with combined remaining ingredients and serve with the Jasmine rice.