Chefs' Recipes

Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger

The perfect dish to whip up after a day at the beach, according to the Stanley chef.
Five scallops in a half-shell topped with herbs and a soy dressing, on an off-white plate, on a white marble background.

Louis Tikaram's grilled Hervey Bay scallops with soy and ginger

Kara Rosenlund
4 - 6
15M
5M
20M

“I love cooking on the barbecue outside, so this is the perfect dish to whip up at home after a day at the beach,” says Louis Tikaram.

Ingredients

Soy dressing

Method

1.For soy dressing, combine ingredients with 1¼ tbsp water in a small saucepan and gently warm over low heat until sugar dissolves. Remove from heat.
2.Preheat a barbecue to medium or heat a char-grill pan over medium heat. Remove scallops from shells and brush inside shells with oil. Return scallops to shells. Grill scallops, shell-side down, until oil starts to spatter and scallops start to turn opaque (1-2 minutes). Working quickly, remove from the barbecue and flip scallops over in their shells to cook on the other side (don’t return them to the barbecue). Transfer to a serving plate.
3.Scatter spring onion, ginger and coriander over, dress generously with warm soy dressing and serve immediately.

Kombu tsuyu is available from Asian supermarkets.

Wine suggestion 2017 Domaine Billaud-Simon Petit Chablis from Burgundy, France.

Notes

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