Seared scallops with a spiced oriental salad
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Seared scallops with a spiced oriental salad
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INGREDIENTS
18 whole Scallop(s)
6 pinch(es) Fine salt
30 ml sunflower oil
3 whole Red chilli(s)
100 g Fresh coconut
0.5 whole Cucumber(s)
2 whole Carrot(s)
1 whole Shallot(s)
1 whole Garlic clove(s)
50 g Fresh ginger
1 whole Stick(s) of lemongrass
4 whole Lime leave(s)
1 bunch Pink radish(es)
0.25 bunch fresh coriander
0.25 bunch Fresh mint
4 whole Lime(s)
50 g Caster sugar
30 ml fish sauce
 

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DIRECTIONS
01
For the scallops : Prepare the scallops by removing from the shell and discard the roe

02
Wash under cold water and dry on paper towel

03
For the vegetables : Peel and thinly slice the carrots and cucumber on a mandolin

04
Finely slice the shallot, lemongrass and lime leaves

05
Finely dice the garlic, chillies and ginger

06
Slice the coconut

07
Trim and cut the radishes into quarters

08
Chop the coriander and mint leaves

09
Keep the stalks from the coriander for the vinaigrette

10
Place the carrot and cucumber in a colander and season lightly with salt

11
Cut one of the limes into 6 wedges for garnish

12
Juice the remaining three

13
For the vinaigrette : In a pestle and mortar pound the coriander root with a clove of garlic and a pinch of salt until pureed

14
Add the lime juice, caster sugar and fish sauce

15
Add some of the diced red chilli to taste

16
Adjust with sugar, fish sauce and lime juice if required.To cook the scallops : Heat a frying pan until very hot

17
Season the scallops with salt and add the oil to the pan

18
Cook the scallops until golden brown on both sides.To assemble the salad : Mix the carrot and cucumber with the shallot, garlic, chilli, ginger, lime leaves and lemongrass

19
Add the chopped herbs and then dress with the vinaigrette

20
Place a mound of salad in the middle of the plate

21
Add some coconut slices and radishes to the plate

22
Top with the scallops and finish with a drizzle of any remaining vinaigrette and a wedge of lime.

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