Rye Bay Scallop Week

Rye Bay Scallop Week


Scallops in Ginger and Garlic Butter Sauce


  • 4 large Rye Bay scallops (in shells)
  • 2 teaspoon finely grated stem ginger
  • 1 tablespoon finely chopped spring onions
  • 1 tablespoon finely chopped coriander leaves
  • 1 clove finely chopped garlic, 75g butter
  • 1 tablespoon soy sauce
  • 1 pinch of brown sugar
  • 1 bunch of dried rice noodles
  • Oil for frying


Place the scallop in a large plate, cover with foil and steam on high heat for 10 mins.

In the meantime, melt butter in a pan. Fry garlic & ginger lightly without browning.

Stir in the soy sauce and the sugar

Remove scallops from the steamer when cooked. Pour off any excess water from the shell. Place the scallops with the shell on a serving plate. Spoon the butter sauce over the scallops. Garnish with chopped spring onions and coriander.

Serve scallops with puffy fried rice noodle.

For the noodles, heat the oil for frying in a pan. When the oil is hot add in the rice noodle a bit at a time. The noodle will puff up instantly. Serve straight away with freshly cooked scallops.

Submitted by: Vicky Ashley, Bramhall, Stockport

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