Name: Scallop and spinach salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 12 scallops (300g), roe removed; 100 gram (3 ounces) baby spinach leaves; 1 red capsicum (bell pepper) (150g), cut into thin strips; 3/4 cup (60g) bean sprouts, trimmed; 1 tablespoon black sesame seeds, toasted; Lime dressing; 1 1/2 tablespoon sake; 1 tablespoon lime juice; 2 teaspoon shaved palm sugar; 1 teaspoon fish sauce

Scallop and spinach salad

For a perfectly cooked scallop, heat the pan to medium-hot. You should hear an audible sizzle when you place them in the pan. Cook just two minutes either side for this fresh, healthy and luxurious salad.

Ingredients

12 scallops (300g), roe removed

100 gram (3 ounces) baby spinach leaves

1 red capsicum (bell pepper) (150g), cut into thin strips

3/4 cup (60g) bean sprouts, trimmed

1 tablespoon black sesame seeds, toasted

Lime dressing

1 1/2 tablespoon sake

1 tablespoon lime juice

2 teaspoon shaved palm sugar

1 teaspoon fish sauce

Method

1.For the lime dressing, whisk ingredients in a small jug.

2.Cook scallop on heated oiled grill plate (or grill or barbecue).

3.Divide spinach, capsicum and sprouts among serving dishes; top with scallops. Drizzle with dressing; sprinkle with seeds.

Pat the scallops dry with a paper towel before cooking. Cooking for a short time will ensure they stay moist and tender.
Note

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Ingredients

Method

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