makes
5
prep
15 minutes
cook
5 minutes
difficulty
Easy
makes
5
serves
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 5 large scallops, cleaned, shells reserved
- extra virgin olive oil
Dressing
- ½ thumb-size piece ginger, finely grated
- 1 lime, juiced, rind grated
- 1 tbsp coconut sugar
- 1 red chilli, diced
- 1 tbsp roasted peanuts, chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
Salsa
- ¼ cup diced cucumber
- ¼ cup diced tomato, seeds and skin removed
- ¼ cup diced daikon
- 1 tbsp toasted sesame seeds
- 2–3 mint sprigs, leaves only, sliced
- 2–3 coriander sprigs, leaves only, sliced
Instructions
- Combine all ingredients for dressing in a bowl and set aside.
- To make the salsa, place all ingredients in a bowl and stir through until incorporated.
- Pour a few drops of olive oil onto some paper towel and brush over a hot pan. Add scallops to pan. Cook for 1–2 minutes, or until caramelised.
- Meanwhile, place a spoonful of salsa in bases of scallop shells. If you want scallops golden on both sides, turn and cook for another minute. If not, remove when almost completely cooked through.
- Place scallops on top of salsa. The residual heat in scallops will finish cooking. Season with salt and pepper. Spoon dressing over each of the scallops. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
