"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.
- 6 Hervey Bay scallops on the half-shell
- 2 tsp neutral-flavoured oil, such as canola
- Thinly sliced spring onions, finely julienned ginger, and coriander leaves, to serve
- 1¾ tbsp light soy sauce
- ½ tsp rice wine vinegar
- 1 tsp kombu tsuyu (see note)
- 1 tsp caster sugar
- 1For soy dressing, combine ingredients with 1¼ tbsp water in a small saucepan and gently warm over low heat until sugar dissolves. Remove from heat.
- 2Preheat 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.
- 3Scatter 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.