Scallops with citrus dressing and sprouts

AT A GLANCE

  • Serves 4 people

  •  
  • Scallops
  • 1 tbsp extra-virgin olive oil
  • 12 scallops, in shell
  • 50 gm sunflower sprouts
  • 50 gm baby red chard (see note)
  •  
  • Citrus dressing
  • 250 ml (2 oranges) orange juice
  • 50 ml (1 lemon) lemon juice
  • 2 tbsp golden caster sugar
  • 1 tsp shoyu (see note)
  • 1 tbsp extra-virgin olive oil
  • 2 tsp mirin
  • 1 golden shallot, finely chopped
01   For citrus dressing, combine orange and lemon juice and sugar in a saucepan and simmer over medium heat for 10 minutes or until reduced to ΒΌ cup. Whisk in remaining ingredients and season to taste.
02   Heat olive oil in a frying pan over high heat. Remove scallops from shells and season to taste, add to pan and cook for 30 seconds each side. Return scallops to shells and drizzle with citrus dressing, top with sprouts and baby red chard and serve immediately.

Note Baby red chard is available from select greengrocers. Shoyu is a light soy sauce available from Asian supermarkets.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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