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Matt Moran's Grilled Hervey Bay Scallops with Togarashi & Chilli Syrup Dressing
Source:
delicious.com.au
Ingredients
1/2 tsp cornflour
1/4 cup (55g) caster sugar
1 long red chilli, seeds removed, finely chopped
1/3 cup (80ml) rice vinegar
1 tsp grated ginger
2 pinches of shichimi togarashi (Japanese spice mix of salt, chilli, black pepper, sesame seeds, dried orange peel, poppyseeds and nori)
16 Hervey Bay scallops, roe removed
1 tbs olive oil
Micro cress, to serve
Directions
1
1. Combine the cornflour with 2 tsp cold water in a bowl. Set aside.
2
2. Place sugar, chilli and 2 tbs water in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add cornflour mixture and cook for a further 1 minute or until slightly thickened. Remove from heat and add the vinegar, ginger and togarashi. Set aside to cool.
3
3. Heat a large frypan over high heat. Toss scallops with the oil and season. In batches, sear scallops for 30 seconds each side until caramelised but still opaque in the centre.
4
4. Drizzle scallops with togarashi and chilli syrup dressing and scatter with micro cress to serve.