Ingredients

• 10 large eggs, lightly beaten
• 1 tablespoon peeled and freshly grated ginger
• 2 tablespoons finely chopped Chinese chives
• 2 fresh shiitake mushrooms, stalks removed and finely chopped
• 2 teaspoons toasted sesame oil
• 2 teaspoons light soy sauce
• 2 generous pinches toasted nori seaweed shreds (found in Asian markets)
• Pinch sea salt
• Freshly ground black pepper
• 8 bay scallops
• 4 teaspoons salmon roe, for garnish
• Finely chopped fresh Chinese chives, for garnish

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Instructions

1. Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.