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Seared scallops with a spiced oriental salad Recipe

Seared scallops with a spiced oriental salad Recipe
Method
  • 1For the scallops

    Prepare the scallops by removing from the shell and discard the roe. Wash under cold water and dry on paper towel.

  • 2For the vegetables

    Peel and thinly slice the carrots and cucumber on a mandolin. Finely slice the shallot, lemongrass and lime leaves. Finely dice the garlic, chillies and ginger. Slice the coconut. Trim and cut the radishes into quarters. Chop the coriander and mint leaves. Keep the stalks from the coriander for the vinaigrette.

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

    Cut one of the limes into 6 wedges for garnish. Juice the remaining three.

  • 3For the vinaigrette

    In a pestle and mortar pound the coriander root with a clove of garlic and a pinch of salt until pureed. Add the lime juice, caster sugar and fish sauce. Add some of the diced red chilli to taste. Adjust with sugar, fish sauce and lime juice if required.

  • 4To cook the scallops

    Heat a frying pan until very hot. Season the scallops with salt and add the oil to the pan. Cook the scallops until golden brown on both sides.

  • 5To assemble the salad

    Mix the carrot and cucumber with the shallot, garlic, chilli, ginger, lime leaves and lemongrass. Add the chopped herbs and then dress with the vinaigrette.

    Place a mound of salad in the middle of the plate. Add some coconut slices and radishes to the plate. Top with the scallops and finish with a drizzle of any remaining vinaigrette and a wedge of lime.

Chef's tip

«For the best quality scallops choose diver caught scallops and make sure they are very fresh.»

Pan fried scallops served with thinly sliced vegetables dressed with lime juice, fish sauce and fresh herbs.

Rate this recipe :

(15 votes)

  • Preparation  20mins
  • Cooking time  5mins
  • Rest time  3mins

Ingredients for people


    For the fish
  • Scallop(s) : 18 whole
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 30 ml

  • For the vegetables
  • Red chilli(s) : 1 whole
  • Fresh coconut : 100 g
  • Cucumber(s) : 0.5 whole
  • Carrot(s) : 2 whole
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh ginger : 50 g
  • Stick(s) of lemongrass : 1 whole
  • Lime leave(s) : 4 whole
  • Pink radish(es) : 1 bunch
  • Fresh coriander : 0.25 bunch
  • Fresh mint : 0.25 bunch
  • Lime(s) : 4 whole
  • Caster sugar : 50 g
  • Fish sauce : 30 ml
  • Red chilli(s) : 2 whole
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