Seared scallops with mizuna, ginger and shallot dressing

11 September 2006
Seared scallops with mizuna, ginger and shallot dressing


(serves four)

1 knob ginger, finely diced
3 shallots, finely diced
80ml peanut oil
1tbs lemon juice
1tbs soy sauce
60ml walnut oil
4 spring onions, finely diced
peanut oil to fry scallops
600g fresh scallops (allow 5-6 large scallops per person)
Maldon salt and ground black pepper
200g mizuna leaves, washed and thoroughly dried


Lightly sweat the ginger and shallots in some of the peanut oil over a low heat. Remove and place in a mixing bowl and add the lemon juice, soy sauce, walnut oil, about 50ml of peanut oil and the spring onions. Whisk together and check seasoning.

Heat a large frying pan and add the rest of the peanut oil. Season the scallops with salt and pepper and sear them in the smoking frying pan for a minute on each side until golden brown.

Toss mizuna leaves in the ginger and shallot dressing and arrange on plates. Place scallops around the side and spoon over more dressing.

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