Silver Spoon Scallops with Japanese Salad and Wasabi Lime Cream

Serves 12

It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.

Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.

Ingredients

• 1⁄2 teaspoon finely chopped ginger
• 1⁄2 teaspoon finely chopped garlic
• dash of peanut oil
• 12 scallops, cleaned and with roe removed
• SALAD
• 120 g Japanese wakame seaweed salad (available from Asian supermarkets, freezer section)
• 1⁄2 small cucumber, cut into fine julienne strips
• WASABI LIME CREAM
• 2 tablespoons Japanese mayonnaise (available from Asian supermarkets)
• 1 teaspoon finely chopped pickled ginger
• dash of wasabi paste, to taste
• squeeze of lime juice



Cooking Instructions

1. 1

   Mix the ginger, garlic and peanut oil in a bowl and add the scallops.

1. 2

   To make the salad: Combine the cucumber and seaweed in a bowl.

1. 3

   To make wasabi lime cream: Mix together the mayonnaise, pickled ginger, wasabi and lime.

1. 4

   Place a small amount of salad on each spoon, followed by a dob of wasabi lime cream.

1. 5

   Sear the scallops on a hot griddle for about 1 minute on each side until they are medium-rare (the cooking time will depend on the thickness of the scallop).

1. 6

   Place the scallops on top of the salad in the spoons and serve immediately.