Chilli-soy scallops with ginger and spring onion oil

Chilli-soy scallops with ginger and spring onion oil

Tender meaty scallops are dressed with classic Cantonese accompaniments in this starter recipe: one punchy and savoury, full of soy sauce and chilli oil; the other bursting with the freshness of ginger and spring onion – everything in perfect balance.

Chilli-soy scallops with ginger and spring onion oil

For a completely different spin on scallops, try them with cauliflower and bean puree.

  • Serves icon Serves 2-4 as a starter
  • Time icon Hands-on time 20 min

Tender meaty scallops are dressed with classic Cantonese accompaniments in this starter recipe: one punchy and savoury, full of soy sauce and chilli oil; the other bursting with the freshness of ginger and spring onion – everything in perfect balance.

For a completely different spin on scallops, try them with cauliflower and bean puree.

Nutrition: Per dressed scallop

Calories
73kcals
Fat
6.3g fat (0.5g saturated)
Protein
3g
Carbohydrates
1.1g (0.8g sugars)
Fibre
0.3g
Salt
0.5g

Ingredients

  • 12 large scallops, defrosted if frozen (with the orange coral on or off depending on preference)

For the ginger and spring onion oil

  • 35g ginger
  •  1 small garlic clove
  • 3 spring onions
  • 70ml vegetable oil, plus a drizzle

For the dressing

  • 1½ tbsp light soy sauce
  • ½ tbsp chilli oil (we used chiu chow chilli oil)
  • 1 tsp rice vinegar
  • ½ tsp caster sugar
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Method

  1. Begin by making the ginger and spring onion oil. Peel the ginger, then very finely dice it into 1-2mm cubes. The best way of doing this is to cut it into 1-2mm slices, then layer up the slices and cut into matchsticks, before turning and slicing into neat cubes. Repeat with the garlic clove, then cut the spring onions in a similar way. Put the ginger, garlic and spring onions in a pan with the oil and bring to a gentle simmer, then cook for 5-8 minutes – the ginger should still be soft. Take off the heat and leave to cool. The oil can be kept in a sealed container in the fridge for up to 1 month (see Tips).
  2. To make the chilli-soy dressing, mix all the ingredients together in a small bowl, then set aside.
  3. To cook the scallops, pat dry with kitchen paper, then sit them presentation-side (the widest or flattest side) up. Season with salt. Heat a large frying pan until smoking hot, then add a drizzle of vegetable oil and add the scallops presentation-side down. Start at the top of the pan (or 12 o’clock), then add the rest, going clockwise. This way it’s easy to remember which scallop needs flipping first. Cook for 2 minutes, then flip them over (starting with the one at 12 o’clock) and cook for a minute more – see Know-how. Take the scallops out of the pan and put on kitchen paper to soak up any excess oil, then leave to rest.
  4. Spoon the chilli-soy dressing onto a lipped plate or shallow bowl (or into the cleaned scallop shells if you have them), then put the scallops on top. Use a teaspoon to top each scallop with a little of the ginger and spring onion oil, then serve.

Nutrition

Calories
73kcals
Fat
6.3g fat (0.5g saturated)
Protein
3g
Carbohydrates
1.1g (0.8g sugars)
Fibre
0.3g
Salt
0.5g

delicious. tips

  1. Don’t waste it This recipe makes more spring onion oil than needed, but it lasts for a month chilled (keep the solids under the oil). It’s great with chicken or drizzled over fried rice.

  2. Cooking scallops is like cooking steak – using your fingers is a good way to tell when they’re ready. Note how a raw scallop feels – soft and slack. When you think the scallops are cooked, gently squeeze one between thumb and forefinger (out of the pan to avoid hot oil) and you’ll notice it’s now bouncier but still a little squishable. Over-cooked scallops will feel firm and have no give.

    To get the best golden crust on your scallops, dry with kitchen paper first – especially if defrosted.

Buy ingredients online

Recipe By

Pollyanna Coupland

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