1.Remove 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.
2.Heat 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.
3.Wipe 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.
4.Stir 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.
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.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.