Recipes

A recipe from Week in Week Out by Simon Hopkinson. This recipe is a different way to eat scallops from the more usual French ideas, but you still get that clean, sea-fresh taste from the shellfish.

Serves 2, as a substantial first course

    1 small piece fresh ginger, peeled, thinly sliced and then cut into the thinnest strips
    1 tbsp white wine or cider vinegar
    1-2 tbsp sesame oil
    10 small scallops, cleaned and remaining attached to their shells
    2 spring onions, trimmed and very finely sliced
    1 small clove of garlic, peeled and very finely chopped
    1-2 tbsp soy sauce (Kikkoman, for preference)

Method

Preheat an overhead radiant grill to its hottest temperature

Soak the ginger in the vinegar in a small bowl and leave to macerate for at least 10 minutes. Spoon the smallest amount of sesame oil upon each scallop simply to coat them. Strew the salt over an oven tray to an even thickness and arrange the scallop shells upon it, scrunching them around so that they fit neatly and horizontally. Grill for no more than about 3-5 minutes, or until the scallops seem clearly stiffened and hot to the tentative prod of an index finger. Remove from the heat, strew with the spring onions, drained ginger and garlic and return to the hot glow for no more than a minute.

Dress judiciously with a squirt or two of soy sauce and serve at once.