Scallops with Sesame, Soy & Honey
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| Serves | 2-4 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy | Fish, Shellfish, Soy |
An oriental-style approach to scallops, simple but aromatic and lip-smackingly delicious.
Ingredients
- cooking oil (for frying)
scallops
- 8 large scallops (coral on)
- 6 radishes (finely sliced)
- 3 spring onions (cut in half vertically then sliced)
- 2 cloves garlic (crushed)
- 1 thumb-sized piece ginger (very finely chopped)
- 1 small red chilli (seeds removed and chopped)
- 1 Small handful watercress (tough stalks removed)
dressing
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon water
Note
This is an impressive but simple scallops recipe, ideal for a starter for 4 or a main dish for 2.
Don't overcook the scallops! They're cooked when they're just opaque - but if you make sure they're very fresh (ask your fishmonger) you're far better off leaving them under than over.
Directions
| 1. | Prepare the dressing by shaking the ingredients together well. |
| 2. | Season the scallops well with salt and pepper. |
| 3. | Bring some oil in a large frying pan to a medium heat and add the garlic, chilli, ginger and spring onions. Cook for a minute or two, stirring lots and ensuring that the ingredients don't brown or burn. |
| 4. | Remove ingredients from pan and reserve. |
| 5. | Add a little more oil if necessary and turn the heat up a little. |
| 6. | When the oil is hot, add the scallops and cook for about a minute a side. |
| 7. | Layer up watercress and radish, making a tower for each scallop, and place a little of the spring onion mixture between each one. |
| 8. | Drizzle over the dressing and serve immediately. |