Archive of BBC Food Recipes

Scallops with raw vegetables, almond satay and ponzu

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
When you need a quick starter, scallops are your go-to option. A light Japanese-style dressing and warm almond satay top them off perfectly.


  1. For the ponzu dressing, whisk all the ingredients together in a jug and set aside.

  2. For the almond satay, gently fry the shallot and garlic until softened, but not browned. Add the ginger and gently fry for a further 5 minutes.

  3. Mix in the toasted almonds, honey, soy sauce, lime juice and cook for 2 minutes.

  4. Remove from the heat and add the chilli and the coriander. Set aside in a warm place.

  5. Mix the bean sprouts, mangetout and carrot together in a bowl and set aside.

  6. For the scallops, heat a frying pan over a high heat. Pour the sunflower oil into the hot pan and fry the scallops and for 2 minutes.

  7. Once golden-brown on the one side turn over and continue to fry for a minute. Add a knob of butter to the pan and quickly baste each scallop. Finish with a squeeze of lime juice.

  8. Serve immediately in the scallop shells with the raw vegetables alongside and a spoon of warm almond satay. Spoon over 3 tablespoons of the ponzu dressing, place a sprig of coriander over the top and serve.


For the ponzu dressing

  • 75ml/2½fl oz dashi stock (instant dashi powder is available from health food shops)
  • 2 tbsp sugar syrup
  • 2 tbsp rice wine vinegar
  • 4 tsp fish sauce
  • 75ml/2½fl oz lemon juice
  • 100ml/3½fl oz soy sauce

For the almond satay

  • 2 shallots, finely chopped
  • 1½ garlic cloves, finely chopped
  • 60g/2¼ oz fresh ginger, finely grated
  • 300g/10½ oz toasted almonds, finely chopped
  • 2 tbsp honey
  • 75ml/2½fl oz soy sauce
  • 1 lime, juice only
  • 1 red chilli, finely chopped
  • small handful of coriander, finely chopped

For the scallops and vegetables

  • 100g/3½oz beansprouts, halved
  • 100g/3½oz mangetout, julienned
  • 100g/3½oz carrot, julienned
  • 1 tbsp sunflower oil, for frying
  • 4 large scallops, roe separated (with shells for serving, if possible)
  • knob of butter
  • squeeze lime juice
  • few sprigs fresh coriander

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