Light Bites Recipes - Scallops with Ginger Relish Recipe

Ingredients

• 8 king or queen scallops

• 4 whole star anise

• 30ml/2 tbsp vegetable oil

• salt and ground white pepper

• fresh coriander (cilantro) sprigs and whole star anise, to garnish

For the relish:

• 1/2 cucumber, peeled

• salt, for sprinkling

• 5cm/2in piece fresh root ginger, peeled and sliced into strips

• 10ml/2 tsp caster (superfine) sugar

• 45ml/3 tbsp rice wine vinegar

• 10ml/2 tsp syrup from a jar of preserved stem ginger

• 5ml/1 tsp sesame seeds, for sprinkling

Serves 4

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Method:

1. To make the relish, halve the cucumber lengthways, remove the seeds, then slice the cucumber into a colander and sprinkle liberally with salt. Set aside to drain for 30 minutes.

2. To prepare the scallops, cut each into 2-3 slices and place the scallop with the corals in a bowl. Coarsely grind the star anise using a mortar and pestle and add it with the seasoning. Cover the bowl and marinate the scallops in the refrigerator for about 1 hour.

3. Rinse the cucumber under cold water; then drain and pat dry with kitchen paper.

4. Place in a bowl with the ginger; sugar; rice wine vinegar and syrup. Mix well, then cover with clear film (plastic wrap) and chill until the relish is needed.

5. Heat a wok and add the oil. When the oil is very hot, add the scallop slices and stir-fry them for 2-3 minutes. Place the cooked scallops on kitchen paper to drain off any excess oil.

6. Garnish the scallops with sprigs of coriander and whole star anise, and serve with the cucumber relish, sprinkled lightly with sesame seeds.