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.

By Louis Tikaram
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4 - 6
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"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
Soy dressing
  • 1¾ tbsp light soy sauce
  • ½ tsp rice wine vinegar
  • 1 tsp kombu tsuyu (see note)
  • 1 tsp caster sugar


  • 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.