King Scallops with Asian dressing

A quick and easy starter scallop dish, ideal for dinner parties.

This recipe was gifted to us from our friends over at Durham Ox, Crayke

Check out there website for bookings – Click here

Ingredients

20 King Scallop meats

20 Empty scallop shells

1 Whole chilli, diced (use mild if you’re not keen on heat.)

1 thumb size piece of ginger, diced

2 garlic cloves, diced.

1 tablespoon Soy sauce.

Juice of two limes

Ground pepper

Dessert spoon sesame or olive oil.

2 Spring onions, chopped

Method

The Asian dressing is easy to make and can be prepared beforehand. Mix all the ingredients in a bowl till combined. It will keep in the fridge but much nicer fresh and takes 10 minutes to make, it does not want to be chilled.

Sear the scallops in a hot pan, using a little olive/rapeseed oil in a non-stick pan, It is imperative that you fry them in a sizzle, not broil them. Turn them when you have a golden colour.

Butter also works.

Put the cooked scallops in scallop shell and add a spoon full of the dressing over them.

Make sure the dressing is at room temperature not out of the fridge and serve with a wedge of lime.