Scallops with ginger and shallots

Name: Scallops with ginger and shallots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tbsp finely grated fresh ginger; 60ml (1/4 cup) Japanese sushi & sashimi soy sauce; 60ml (1/4 cup) sushi seasoning; 55g (1/4 cup) caster sugar; 30 (about 500g) scallops, roe removed; 1 tbsp peanut oil; White pepper; Peanut oil, extra, to grease; 3 shallots, ends trimmed, thinly sliced

4.8

(15)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Author : Cynthia Black

japanese asian grill

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp finely grated fresh ginger60 milliliters (1/4 cup) Japanese sushi & sashimi soy sauce60 milliliters (1/4 cup) sushi seasoning55 grams (1/4 cup) caster sugar30 (about 500 grams) scallops, roe removed1 tbsp peanut oilWhite pepperPeanut oil, extra, to grease3 shallots, ends trimmed, thinly sliced

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Instructions

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Step 1

Place the ginger, soy sauce, sushi seasoning and sugar in a bowl. Use a balloon whisk to whisk until the sugar dissolves.

Step 2

Combine the scallops and oil in a bowl. Season with white pepper. Preheat a barbecue grill or chargrill on high. Brush with extra oil to grease. Cook one-third of scallops for 20-30 seconds each side or until just cooked through. Transfer to a separate bowl. Repeat, in 2 more batches, with remaining scallops.

Step 3

Divide the scallops and a little of the dressing among serving spoons. Sprinkle with shallots to serve.