© J Sainsbury plc 2020
Photograph: Catherine Gratwicke
Scallops in the shell with crunchy Asian salad
Scallops with Asian salad from Sarah Randell at Sainsbury's magazine make an unusual and very special starter for occasions like Mother's Day
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Ready in 25 minutes
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Cooking time 5 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 8 king scallops in the shell
- 1 tbsp toasted sesame oil
- 2 tbsp roughly chopped salted peanuts
For the crunchy Asian salad:
- 1 small carrot, peeled
- 0.25 cucumber, halved and deseeded
- 2 radishes, trimmed
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 1 bird eye chilli, deseeded and finely sliced
- 1 tbsp light brown soft sugar
- juice of 1 small lime
- 1 tsp Thai fish sauce
- 1 tbsp rice vinegar
Method
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1
For the salad, finely slice the carrot, ¼ cucumber and radishes and toss with the herbs. Preheat the grill to high.
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2
Mix the chilli, sugar, lime juice, fish sauce and vinegar; toss with the veg.
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3
Detach the scallops from their shells, rinse them and the shells and pat dry. Put a scallop back in each half-shell and put on a baking tray. Season, drizzle with sesame oil and grill for 3-4 minutes or until cooked.
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4
Top each scallop with a little salad and sprinkle with chopped peanuts.
