RECIPE: HOW TO DO GRIDDLED SCALLOPS WITH ORIENTAL DRESSING

A speedy dish of scallops with an oriental dressing by The Cookery School at Little Portland Street, London. This recipe delivers the wow factor, but only takes 20 minutes to make.

RECIPE GRIDDLED SCALLOPS WITH ORIENTAL DRESSING

Dificulty: Easy
Portion: Serves 2 as a starter
Time: Hands-on time 15-20 min

Ingredients

6 fresh sustainable scallops, shelled
Toasted sesame oil for drizzling
2 handfuls salad leaves to serve
2 tsp sesame seeds, lightly toasted in a dry frying pan
1 garlic clove, crushed
1.5cm piece ginger, grated
½ tbsp toasted sesame oil
1 tbsp olive oil
1 tsp lemon juice
1 tsp rice vinegar
½ tbsp teriyaki sauce
Squeeze orange juice
1 tsp apple concentrate

Step by step preparation

For the dressing, in a small bowl, whisk together all the ingredients until thickened, then set aside.
Clean the scallops by slicing off any muscle fibres (discard) and the orange and white roes, if you want. Pat the scallops dry with kitchen paper, then lightly drizzle with the sesame oil.
Heat a ridged griddle pan (or frying pan) until smoking hot, add the scallops and cook for 2-3 minutes until starting to turn golden brown on one side. Turn (in the same order as you added them to the pan) and cook for another 2-3 minutes. They should be lightly golden on top and still feel quite springy when touched. Don’t overcrowd the pan or the scallops will steam. Transfer to a plate and season with salt and pepper.
Toss the salad leaves in a small bowl with a little of the oriental dressing, then divide between 2 plates. Arrange the scallops on top, drizzle with more dressing and sprinkle with the sesame seeds.

RECIPE: HOW TO DO GRIDDLED SCALLOPS WITH ORIENTAL DRESSING

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