BeebRecipes.co.uk
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.

Method


  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.

Ingredients

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

Shopping List

Scallops with raw vegetables, almond satay and ponzu

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!