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Scallops with soy, ginger and shallot dressing
Serves 6 Starters and mains
Ingredients
- a thumb of fresh ginger, peeled
- 50g white sugar
- 50ml vinegar
- 1 shallot, peeled and finely sliced
- 1tbsp soy sauce
- extra virgin olive oil
- 250g scallops, roe removed bamboo skewers, soaked in cold water
Method
Peel and slice the ginger very thinly with a sharp knife or mandolin if you have one. Blanch in boiling water for two minutes and refresh in cold water three times. Put the sugar in 50ml cold water and boil until all the sugar is dissolved. Turn down the heat and stir in the vinegar. Pour the mixture over the blanched ginger. Leave to cool and place in fridge overnight to allow the flavours to develop.
Strain and dice the ginger finely (retaining pickling liquor). Mix with the shallot, soy sauce, olive oil and a splash of the liquor. Thread the scallops on to the bamboo skewers and cook over a high heat for 30 seconds on each side, or until they have just turned opaque. Season, brush with the dressing, and serve.
You can serve the scallops on crackers, but they look good on Chinese spoons and this also allows for additional dressing.
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