Name: Scallops with citrus dressing and sprouts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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 orange juice (2 oranges); 50 ml lemon juice (1 lemon); 2 tbsp golden caster sugar; 1 tsp shoyu (see note); 1 tbsp extra-virgin olive oil; 2 tsp mirin; 1 golden shallot, finely chopped

Scallops with citrus dressing and sprouts

Australian Gourmet Traveller quick seafood recipe for scallops with citrus dressing and sprouts

Serves 4

Prep

10M

Cook

Total

15M

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While oysters, mussels and scallops receive their fair share of attention, there’s a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate. These daintier varieties, along with mussels, should be purchased alive. You can check their condition by tapping any open shells – they should close immediately. They’re sometimes sold sandless (that is, purged of sand), but if they’re not, you’ll need to purge them. Do this by soaking in salted cold water for about an hour. Discard any shells that don’t open during cooking. While fresh scallops are available to restaurants, they’re harder for home cooks to lay their hands on. Look for examples with plump flesh and always buy them fresh rather than frozen. If you can’t find shellfish at your local market or fishmonger, give your local Chinatown a go.

Ingredients

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 orange juice (2 oranges)

50 ml lemon juice (1 lemon)

2 tbsp golden caster sugar

1 tsp shoyu (see note)

1 tbsp extra-virgin olive oil

2 tsp mirin

1 golden shallot, finely chopped

Method

Main

1.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 ¼ cup. Whisk in remaining ingredients and season to taste.

2.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.
Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Élodie Rambaud

Ingredients

Method

Main

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