Scallops1 tbsp extra-virgin olive oil12scallops, in shell50 gm sunflower sprouts50 gm baby red chard (see note)Citrus dressing250 ml (2 oranges) orange juice50 ml (1 lemon) lemon juice2 tbsp golden caster sugar1 tsp shoyu (see note)1 tbsp extra-virgin olive oil2 tsp mirin1golden shallot, finely chopped
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.
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
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.