The Fish Society's Asian Fusion Chilli-Soy Scallops
Revel in the perfect fusion of East meets West with our Chilli-Soy Scallops, adorned with a zing of fresh ginger and the crunch of spring onions. This dish is a quick and delightful way to enjoy the succulent taste of scallops with the bold flavours of Asia.
BUY KING SCALLOPS
What you’ll need
- 12 large scallops
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chilli flakes
- 1 teaspoon grated fresh ginger
- 2 spring onions, finely sliced
- 1 teaspoon sesame seeds
- 1 small red chilli, deseeded and finely chopped
- Fresh coriander leaves, for garnish
- Vegetable oil, for searing
Let's Cook!
Step 1
Pat the scallops dry with kitchen paper and set aside.
Step 2
In a small bowl, whisk together the soy sauce, sesame oil, chilli flakes, and grated ginger to create a marinade.
Step 3
Heat a non-stick frying pan with a splash of vegetable oil over high heat. Sear the scallops for about 1 minute on each side until they have a golden crust, but are still translucent in the centre.
Step 4
Reduce the heat to low and add the marinade to the pan, quickly coating the scallops for just a few seconds. Remove the scallops and set them on a serving plate.
Step 5
In the same pan, toss in the spring onions and red chilli for a brief sauté, just until they're softened and fragrant.
Step 6
Spoon the spring onions and chilli over the scallops, sprinkle with sesame seeds, and garnish with coriander leaves.
