Scallops with raw vegetables, almond satay and ponzu
Prep time less than 30 mins
Cook time less than 30 mins
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.
For the ponzu dressing, whisk all the ingredients together in a jug and set aside.
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.
Mix in the toasted almonds, honey, soy sauce, lime juice and cook for 2 minutes.
Remove from the heat and add the chilli and the coriander. Set aside in a warm place.
Mix the bean sprouts, mangetout and carrot together in a bowl and set aside.
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.
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.
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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