Serves 6 | Prep Time 30 mins | Cook Time 8 minutes
Ingredients
12 Half shell scallops, cleaned
30ml Fish sauce
2 Garlic gloves, finely grated
3 Coriander roots, finely chopped
4 Lime, juice & zest
1 Long red chilli
Palm sugar to taste
2 tbsp Peanut oil
2 Long red chilli,sliced to thin strips
1 Red capsicum, sliced into thin strips
200g Snow peas, sliced on the angle
1 bag Bean shoots
1⁄2 Bunch coriander, leaves picked
100g mizuna or rocket
Lime wedges to serve
Murray River Pink Salt
Freshly cracked black pepper
Vegetable oil
Extra virgin olive oil
Method
Pre heat BBQ to hot.
For the dressing, add fish sauce, lime juice, garlic, coriander root, chilli, and peanut oil to a bowl, add palm sugar to taste, reserve 1⁄4 of the dressing, and set aside.
For the salad, in a bowl add chilli, snow pea, capsicum, bean shoots, coriander, and leaves, set aside.
Remove the scallop meat from the shell, and then place the shell on the BBQ grill to heat, then place on the BBQ resting rack.
To cook the scallops, season the scallops with salt and vegetable oil, remove excess oil and place on the BBQ plate, cook for 30 seconds then place back in the shell, spoon over dressing and then place shell back on the BBQ grill, cook until the dressing starts to boil then remove from BBQ.
Dress the salad with the reserved dressing and toss gently.
To serve, place scallops on serving plate and garnish with salad and lime wedges.
Chefs tip: Longer than 30 secs sear time will make the scallop chewy. Be careful!
