Scallop Salad with Sesame Dressing


Preparation info

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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

This dish works on the same principle and basic method as the grilled cod with bitter salad leaves and parsley dressing but has a very different, Oriental flavour. I’m not a fan of the corals, but this recipe will work just as well if you want to cook them along with the white scallop meat.


  • a selection of salad leaves
  • 12 extra-fine french (green) beans, cooked
  • 1 teaspoon light sesame oil
  • 12 scallops
  • 1 teaspoon sunflower oil
  • 1 tablespoon sesame seeds
  • ½ lemon

For the Dressing

  • 50ml (2fl oz/½ cup) fish stock or water
  • 50ml (2fl oz/½ cup) light sesame oil
  • 25 ml (1 fl oz/2 tablespoons) sunflower oil
  • 1 tablespoon coriander (cilantro) leaves
  • 1 tablespoon pine nuts
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped shallot
  • 1 teaspoon dark soy sauce
  • a dash of Tabasco sauce


Blend all the ingredients for the dressing in a blender and set aside until ready to serve.

Toss the salad leaves and beans in a few drops of sesame oil and place at the centre of each serving plate.

Heat a dry frying pan until it almost smokes. Slice the scallops into thickish coins and brush very lightly with sunflower oil.

Working in one-portion batches, place the scallops carefully onto the hot pan. Turn them over almost immediately – they should be golden brown but barely cooked in the middle.

Lift out onto paper towels and squeeze a few drops of lemon juice on top. Sprinkle with sesame seeds. Repeat the process until all the scallops are cooked.

Spoon the thick sesame dressing around the plates and lay the cooked scallops on top.