Scallop Salad with Sesame Dressing

Name: Scallop Salad with Sesame Dressing
Yield: For 4 Persons
Ingredients: 12 extra-fine french (green) beans, cooked; 12 scallops; 1 teaspoon sunflower oil; 1 teaspoon dark soy sauce; 25 ml (1 fl oz/2 tablespoons) sunflower oil; a dash of Tabasco sauce; 1 tablespoon pine nuts; 50ml (2fl oz/½ cup) fish stock or water; a selection of salad leaves; 50ml (2fl oz/½ cup) light sesame oil; ½ lemon; 1 tablespoon lemon juice; 1 tablespoon sesame seeds; 1 tablespoon coriander (cilantro) leaves; 1 teaspoon chopped shallot; 1 teaspoon chopped fresh ginger; 1 teaspoon light sesame oil

Preparation info

For
4
Persons

Difficulty
Easy

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.

Ingredients

a selection of salad leaves
12 extra-fine french (green) beans, cooked
1

Garnish
Pescatarian

Method

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 sca