Recipe

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
  • 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.

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.

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