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Scallops with ginger and shallots

  • 0:10 Prep
  • 0:05 Cook
  • Makes 30


  • 1 tablespoon finely grated fresh ginger
  • 60ml (1/4 cup) Japanese sushi & sashimi soy sauce
  • 60ml (1/4 cup) sushi seasoning
  • 55g (1/4 cup) caster sugar
  • 30 (about 500g) scallops, roe removed
  • 1 tablespoon peanut oil
  • White pepper
  • Peanut oil, extra, to grease
  • 3 shallots, ends trimmed, thinly sliced


  • 1
    Place the ginger, soy sauce, sushi seasoning and sugar in a bowl. Use a balloon whisk to whisk until the sugar dissolves.
  • 2
    Combine the scallops and oil in a bowl. Season with white pepper. Preheat a barbecue grill or chargrill on high. Brush with extra oil to grease. Cook one-third of scallops for 20-30 seconds each side or until just cooked through. Transfer to a separate bowl. Repeat, in 2 more batches, with remaining scallops.
  • 3
    Divide the scallops and a little of the dressing among serving spoons. Sprinkle with shallots to serve.

Source: taste.com.au


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