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Scallops with citrus dressing and sprouts


You'll need

  Scallops 1 tbsp extra-virgin olive oil 12 scallops, in shell 50 gm sunflower sprouts 50 gm baby red chard (see note)   Citrus dressing 250 ml (2 oranges) orange juice 50 ml (1 lemon) lemon juice 2 tbsp golden caster sugar 1 tsp shoyu (see note) 1 tbsp extra-virgin olive oil 2 tsp mirin 1 golden shallot, finely chopped

Method

  • 01
  • 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.
  • 02
  • 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 supermarkets.


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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

Featured in

Aug 2007

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