Blazing Frost's photostream  

HT made this scallop. I garnished this with grape tomato slivers and a cilantro leaf. You can read more about this on HT's flickr (will post link soon).

This photo would've been great if HT hadn't set her camera's shutter speed at 1/40. My hands are too shaky for that.

Diced scallops, lime, diced grape tomatoes, cilantro, green onions, and freshly ground black pepper. Topped with Alaea salt.

My main scallop dish based on the way my dad and therefore I (and probably most Cantonese people) prepare steamed fish:

1. Thinly, and I mean *very* thinly, slice ginger and scallions and put into small heatproof bowl.
2. Pour hot oil into bowl, thereby scalding the ginger and scallions.
3. Top scallop with [now cooked] ginger, scallions, and oil.
4. Drizzle with soy sauce.
5. Garnish with peppers for spice.

My main scallop dish based on the way my dad and therefore I (and probably most Cantonese people) prepare steamed fish:

1. Thinly, and I mean *very* thinly, slice ginger and scallions and put into small heatproof bowl.
2. Pour hot oil into bowl, thereby scalding the ginger and scallions.
3. Top scallop with [now cooked] ginger, scallions, and oil.
4. Drizzle with soy sauce.
5. Garnish with peppers for spice.