1

Combine the ginger, peanut oil, lime juice, soy sauce, chilli, garlic and salt in a small bowl. Place the scallops in a 30cm-diameter bamboo steamer basket. Top each scallop with a little of the ginger dressing. Cover tightly with lid.

2

Bring 5cm of water to the boil in a medium wok over high heat. Reduce heat to medium-high. Place the steamer basket over the boiling water. Steam for 5 minutes or until the scallops turn opaque.

3

Place the scallops on serving plates and drizzle with sesame oil. Sprinkle with coriander and serve immediately.