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Steamed scallops with Japanese herb vinaigrette


  • Combine everything, but the scallops. Taste for seasoning and set aside.
  • Wash the scallops and put back in the shells. Then steam for 2-3 mins.
  • To serve, drain off any excess liquid from the scallops and dress with the vinaigrette. 
  • Alan Koh - Koko at Crown, Melbourne


  • 1 bunch shiso (or basil) leaves, finely chopped
  • 100 ml mirin (Japanese rice wine)
  • 100 ml champagne vinegar (or raspberry or rice vinegar)
  • 100 ml lime juice
  • 100 ml caster sugar
  • 1-2 small red chillies, chopped
  • grated rind of 1 lime
  • 100 ml light soy sauce
  • 50 ml olive oil
  • 12 x half-shell scallops

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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