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Scallops with raw vegetables, almond satay and ponzu

Scallops with raw vegetables, almond satay and ponzu is built on Sugar Syrup, Rice Wine Vinegar, Fish Sauce, Honey, and Sunflower Oil For Frying. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 4 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the ponzu dressing, whisk all the ingredients together in a jug and set aside.

2. 2

   For the almond satay, gently fry the shallot and garlic until softened, but not browned.

3. 3

   Add the ginger and gently fry for a further 5 minutes.

4. 4

   Mix in the toasted almonds, honey, soy sauce, lime juice and cook for 2 minutes.

5. 5

   Remove from the heat and add the chilli and the coriander. Set aside in a warm place.

6. 6

   Mix the bean sprouts, mangetout and carrot together in a bowl and set aside.

7. 7

   For the scallops, heat a frying pan over a high heat.

8. 8

   Pour the sunflower oil into the hot pan and fry the scallops and for 2 minutes.

9. 9

   Once golden-brown on the one side turn over and continue to fry for a minute.

10. 10

    Add a knob of butter to the pan and quickly baste each scallop.

11. 11

    Finish with a squeeze of lime juice.

12. 12

    Serve immediately in the scallop shells with the raw vegetables alongside and a spoon of warm almond satay.

13. 13

    Spoon over 3 tablespoons of the ponzu dressing, place a sprig of coriander over the top and serve.