Seared Scallops with Radish Salad and Rock Sugar Ginger Syrup
This recipe is light, with clean sharp flavours. The scallops are the heroes of the dish, with the radish offering a refreshing contrast in taste and texture. The rock sugar ginger syrup is sweet and sound and also makes a great accompaniment to fresh assorted sashimi.
A lightish style of Gewurztraminer would work really well with this dish.
Serves 10
Step 1: Rock Sugar Ginger Syrup
Ingredients:
- 250gms Rock Sugar
- 10gms Ginger (minced)
- 80mls Soy Sauce
- 200mls Rice Wine Vinegar
- 60mls Fresh Lime or Lemon Juice
Method
Firstly, using a meat tenderiser or a rolling pin, smash up the rock sugar to the size of walnuts. In a non-reactive sauce pan add all the ingredients. Place the saucepan on low heat and reduce by one third to a slightly syrupy consistency. Remove and cool. Will keep refrigerated, indefinitely.Step 2: Radish Salad
Ingredients:
- 250gms Red Radishes
- 250gms Daikon Radish
Method
For the radish salad, julienne both radishes as finely as possible. The same result can be achieved on a mandolin using the finest blade (watch those fingers)! I like to take the julienned radish and run cold water over it continuously for an hour, or alternatively, submerge in cold water overnight in the refrigerator; this makes the radish super crunchy. (This last step is optional).Step 3: Cooking & Serving
Ingredients:
- Radish Salad (drained if previously wet)
- Juice of a lemon
- 800gms Fresh Scallops (80gms per portion)
- Cooking Oil
- Salt & Pepper
- 100gms Awake Seaweed Salad
- Rock Sugar Ginger Syrup
Method
In a bowl place the radish then squeeze the juice of a lemon over and toss. Place a small pile of the radish in the center of each plate. Make sure the griddle top is nice and hot. Now liberally oil the scallops and season with salt and pepper. Cook in two batches for no longer than a minute on each side. The scallops should always be slightly rare in the centre. Place the scallops around the radish salad. Sprinkle a little of the seaweed salad around, then finish with a drizzle of the ginger syrup. Serve at once.Tip: bring the scallops up to room temperature just prior to cooking.
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