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The Caterer

Seared scallops with mizuna, ginger and shallot dressing

11 September 2006
Seared scallops with mizuna, ginger and shallot dressing

INGREDIENTS

(serves four)

1 knob ginger, finely diced
3 shallots, finely diced
80ml peanut oil
1tbs lemon juice
1tbs soy sauce
60ml walnut oil
4 spring onions, finely diced
peanut oil to fry scallops
600g fresh scallops (allow 5-6 large scallops per person)
Maldon salt and ground black pepper
200g mizuna leaves, washed and thoroughly dried

METHOD

Lightly sweat the ginger and shallots in some of the peanut oil over a low heat. Remove and place in a mixing bowl and add the lemon juice, soy sauce, walnut oil, about 50ml of peanut oil and the spring onions. Whisk together and check seasoning.

Heat a large frying pan and add the rest of the peanut oil. Season the scallops with salt and pepper and sear them in the smoking frying pan for a minute on each side until golden brown.

Toss mizuna leaves in the ginger and shallot dressing and arrange on plates. Place scallops around the side and spoon over more dressing.

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