Sesame scallop salad starter
|2 tbsp||Vegetable oil|
|150 g||Mesclun leaves|
|¼ cup||Japanese pickled ginger|
|2 tbsp||Sesame oil|
|1 tsp||Brown sugar|
|2 tbsp||White sesame seeds|
|2 tbsp||Black sesame seeds|
|1 to taste||Salt & freshly ground pepper|
- Heat a little vegetable oil, such as canola or rice bran oil in a frying pan and brown the scallops in batches for 30 to 60 seconds on each side to cook. Remove to one side (the scallops can be refrigerated until ready to serve).
- To serve, arrange a little salad in the centre of each plate. Arrange four scallops per person and a little pickled ginger on each plate.
- To prepare the sesame dressing, combine dressing ingredients ( make sure its not the lime itself but the juice of limes added to the dressing) and season well with salt and pepper. Drizzle dressing over the salads before serving at room temperature.
Tip: When catering for large numbers, it is a good idea to prepare a cold starter and a cold dessert so there is only one hot course (the main course) to serve for the occasion.
This dish is best matched with
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