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Pan-fried scallops with lime gremolata, daikon, herb and cucumber salad with a sriracha and lemongrass dressing
Serves 4 Starters and mains
Ingredients
- 1 cucumber
- 1 large daikon
- 2 handfuls fresh mint leaves
- large handful fresh coriander
- 2 red chillies, deseeded and finely sliced
For the dressing
- 4-5tbsp olive oil
- 1tbsp toasted sesame oil
- 2tbsp sriracha hot chilli sauce
- 2cm knob fresh ginger, grated
- 2tbsp rice wine vinegar
- 2 lemongrass stalks, peeled and very finely chopped
- 1tbsp caster sugar
For the lime gremolata
- grated zest 2 limes
- 2 garlic cloves, very finely chopped
- 2-3tbsp finely chopped parsley
For the scallops
- 12 king scallops
- 2tbsp olive oil
- 1tbsp white (or black) sesame seeds, toasted, to serve
Method
Using a julienne peeler, cut the cucumber into long, thin shreds. Place in a colander and scatter over some salt. Leave for around 20-30 minutes. Rinse well gently and dry thoroughly using kitchen paper. Transfer to a large bowl.
Peel the daikon and shred with the julienne peeler. Drop into iced water for around 20 minutes and then dry in a salad spinner. Transfer to the large bowl with the cucumber and toss with the mint, coriander and chillies.
Whisk all the ingredients for the dressing together, adding the juice from the limes.
Heat a ridged grill pan or frying pan until very hot. Brush the scallops lightly with oil. If the scallops are particularly fat, cut them in half horizontally through their centre before cooking.
Cook for 1 minute on each side and then remove from the pan. Mix the lime zest, finely chopped garlic and parsley together and scatter over the scallops.
Toss the daikon salad with enough dressing to lightly coat and transfer to a serving platter. Scatter with the toasted sesame seeds. Arrange the scallops around the salad and scatter them with the lime gremolata. Serve immediately.
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