“This is a great dish if you want to impress people because it tastes fantastic and it looks very impressive. It is very strong with lemon but then you have the subtle heat from the chili. With this you only need one so on one plate serve three or four scallops.”
READY IN:
25mins
SERVES:
4
YIELD:
4 scallops
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Heat oil in saucepan and get to a medium to high heat then add garlic, ginger, chili and coriander root and cook for 2 minutes.
  2. 2.Add the juice and zest of the lemon and the wine and season with salt and pepper and reduce by a quarter.
  3. 3.While that is reducing season the scallops and then sear them on both sides until cooked.
  4. 4.Now strain the sauce through a sieve to make a smooth sauce.
  5. 5.To plate up get a long white plate and pile it up with the rock salt and place the scallop shells on it then put the scallops back into the shell and add a little of the sauce. You don't need much because it can overwhelm the scallops.

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