Prep time: 20 minutes
Cook time: 2 minutes
6 ½ Shell Scallops
30ml Soy Sauce
1 fresh Chilli
1 Lime (zest & juice)
2 sprigs Coriander
50 ml Good olive oil
1 Bunch Mizzuna
1 pack Bean Sprouts
1 pack Snowpea Shoots
1 Red Capsicum cut into strips
Mortar and Pestle or blender
Heat BBQ to hot and then turn down to ¾’s with the hood down.
Place Soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar
Crush into a rough pulp, add olive oil.
Take Scallop from shell and place shell under the BBQ hood on the resting tray to cook.
Brush Scallops with marinade and grill lightly on one side till golden.
Place scallop back into shell under the hood and spoon additional mixture onto the scallops.
Let scallops cook for 1 minute then serve on a plate.
Garnish with a light salad of your favourite leaves with crunch shoots and sprouts or strips of capsicum.
With your chillis - You don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.
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