Ginger Citrus Scallops

Ingredients
- 2 Tbsp olive oil
- sea salt and freshly ground black pepper to taste
- juice and zest of 1 lemon
- 1 tsp grated fresh ginger
- 24-30 scallops
- 1 carrot, peeled
- 1 red capsicum, deseeded
- 1/2 cucumber
- handful snow pea shoots, cut in half
- 2 Tbsp torn parsley leaves
- 1/4 cup lime avocado oil
- 1 tsp sliced pink ginger, and extra to garnish
- 1 Tbsp pink ginger juice
- 1 tsp fish sauce
- 2 Tbsp plain oil
Method
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1. Combine the olive oil, seasoning, lemon juice and zest and fresh ginger together in a bowl to make a marinade. Place the scallops in the marinade and toss to coat them evenly. Set aside the scallops to marinate for 3-4 hours.
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2. Cut the carrot, capsicum and cucumber into fine matchsticks (julienne) and toss them in a large bowl with the snow pea shoots and parsley.
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3. In a jar, combine the avocado oil, pink ginger slices and juice and fish sauce. Season to taste.
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4. Heat the oil in a non-stick pan and sear the scallops for 3-4 minutes, turning them when they are plumped up and opaque.
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5. Toss the dressing through the salad and arrange portions on serving plates. Top the salad with the seared scallops and garnish with a little of the extra pink ginger.
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Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.