Sesame and ginger scallops with chinese sausage salad
Nov 30, 1976 1:00pm- 20 mins cooking
- Serves 6
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Ingredients
Sesame and ginger scallops with chinese sausage salad
- 12 scallops, on the half shell, roe removed
- 20 gram piece fresh ginger, peeled
- 2 teaspoon sesame oil
- 3 dried chinese sausages (lap cheong) (95g), sliced thinly
- 2 teaspoon lime juice
- 1 teaspoon caster (superfine) sugar
- 1 lebanese cucumber (130g), sliced thinly
- 1 shallot (25g), sliced very thinly
- 1 fresh small red chilli, chopped finely
- 1/2 cup loosely packed fresh coriander (cilantro) leaves
- 1/2 cup loosely packed fresh mint leaves
- 2 tablespoon asian fried shallots
Method
Sesame and ginger scallops with chinese sausage salad
- 1Remove scallops from shells; place in a small bowl. Wash and dry shells; reserve. Place a fine sieve over the bowl. Finely grate ginger over sieve; press down on pulp to extract juice. Discard pulp. Add oil, toss gently to coat scallops; season.
- 2Heat a large, non-stick frying pan over medium heat; cook sausage, stirring, for 2 minutes or until golden and crisp. Transfer to a plate; cool.
- 3Wipe out pan, increase heat to high; cook scallops 30 seconds each side or until golden but still opaque in the centre. Place scallops on reserved shells.
- 4Stir juice and sugar in a small bowl until sugar dissolves. Add cucumber, shallot, chilli, coriander, mint and sausage; toss gently to combine. Spoon salad on scallops; top with fried shallots.
Notes
Lap cheong are a form of dried sausage that don't require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets.
