Seared Scallops With Vietnamese Dressing Recipe

Elegant pan-seared scallops served in their shells over a crisp cucumber and daikon salsa, finished with a vibrant, zesty Vietnamese dressing and roasted peanuts.

Posted by Aussie Meat and for this fabulous recipe, we thank SBS Food for the recipe link is https://www.sbs.com.au/food/recipes/seared-scallops-vietnamese-dressing

Ingredients

• 5 large scallops, cleaned, shells reserved

• extra virgin olive oil

Dressing

• ½ thumb-size piece ginger, finely grated

• 1 lime, juiced, rind grated

• 1 tbsp. coconut sugar

• 1red chilli, diced

• 1 tbsp. roasted peanuts, chopped

• 2 tbsp. soy sauce

• 1 tbsp. fish sauce

Salsa

• ¼ cup diced cucumber

• ¼ cup diced tomato, seeds and skin removed

• ¼ cup diced daikon

• 1 tbsp. toasted sesame seeds

• 2–­3mint sprigs, leaves only, sliced

• 2–3coriander sprigs, leaves only, sliced

Instructions

1. Combine all ingredients for dressing in a bowl and set aside.
2. To make the salsa, place all ingredients in a bowl and stir through until incorporated.
3. Pour a few drops of olive oil onto some paper towel and brush over a hot pan. Add scallops to pan. Cook for 1–2 minutes, or until caramelised.
4. Meanwhile, place a spoonful of salsa in bases of scallop shells. If you want scallops golden on both sides, turn and cook for another minute. If not, remove when almost completely cooked through.
5. Place scallops on top of salsa. The residual heat in scallops will finish cooking. Season with salt and pepper. Spoon dressing over each of the scallops. Serve.