Ingredients
The following ingredients have 4 Servings
- 6 very fresh large scallops
- 4 tablespoons sesame seeds, black and/or white
- 2 teaspoons wasabi paste
- 1 tablespoon lime zest
- 1 tablespoon finely chopped chives
- 1 tablespoon lime juice
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
- sunflower or vegetable oil
- Sushi ginger
- Good quality mayonnaise
Instruction
- Roll each scallop in the sesame seeds until coated.
- Wrap each scallop tightly in clingfilm and chill in the fridge for 45 minutes.
- Spray a frying pan with a little oil and put it on a high heat.
- Pan fry each whole scallop for exactly 30 seconds, turning constantly with a tongs so it is lightly seared on all sides but still basically raw inside (this is why they need to be very fresh).
- Put the scallops on a plate and put in the freezer for 15 minutes (don't leave them in longer or they will freeze, this is just to stop them cooking further)
- Meanwhile, mix the wasabi and mayonnaise together in a bowl.
- Mix the lime zest and chive together in a bowl.
- Mix the soya sauce, lime juice, sugar and sesame oil together in a saucepan and heat gently on a low heat to combine.
- Remove the scallops from the freezer and slice each scallop so you are left with 4-6 thin circular slices.
- Divide the scallop slices between four plates, fanning them out.
- Sprinkle the scallop slices with the mixed chive and lime zest, and serve with some sushi ginger and a dollop of the wasabi mayonnaise.
