Recipes
Ginger and Lime Scallops
Makes 50
Ingredients
- 50 queen scallops with their shells
- 2 banana shallots, finely chopped
- 2 limes, juice and zest
- 2 pieces of ginger – 5cm in length, skin removed and finely grated
- olive oil
- 15g chives, finely chopped
Equipment
- 1 small mixing bowl
- 1 frying pan
Remove the scallops from their shells with a knife or sharp teaspoon making sure you leave as little muscle attached to the shell as possible. Clean the shells. It helps if you put them through a short cycle wash in a dishwasher. Reserve the shells (they are to be used to serve the scallops). Trim and clean the scallops. Discard the roe just keeping the white muscle (‘the eye’).
To make the dressing; gently fry the shallots with some olive oil for roughly five minutes or until softened. Add the lime juice, zest and grated ginger along with any ginger juice there may be and cook for a minute or so. Pour into the mixing bowl. Add some olive oil to taste and season.
Using a round serving plate place ten scallop shells around the outside of the plate with the inside of the shell facing up and the curved edge facing outwards.
Add some olive oil to the frying pan and heat under a high heat. Take ten scallops and season. When the pan is beginning to smoke add the scallops. Fry for 30 seconds each side. Place one scallop in each shell. Pour a good teaspoon of dressing over the scallop. Finish off with some chopped chives. Serve immediately with cocktail sticks or let your guests use the shells like a spoon.