BROTH OF STEAMING SCALLOPS, PRAWNS AND CLAMS WITH NOODLES, BLACK BEANS, CORIANDER AND LIME

Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime image

Provided by Jamie Oliver

Number Of Ingredients 12

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6 ounces black beans, soaked overnight
2 cups chicken or fish stock
2 heaping tablespoons finely sliced ginger
8 medium scallops, trimmed, with roe on or off
8 to 12 raw tiger prawns, peeled, with dark intestinal vein removed
1 pound live clams
1 pound noodles
1 handful fresh parsley or basil
2 good handfuls fresh coriander
2 medium/large fresh red chilies, seeded and finely sliced
Salt and freshly ground black pepper
2 limes

Steps:

Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).
While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.