Ginger Citrus Scallops

bowl Serves 6


  • 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
  • ½ Cucumber
  • handful Snow Pea Shoots, cut in half
  • 2 Tbsp torn Parsley leaves
  • ¼ 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
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  • 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.

  • Cut the carrot, capsicum and cucumber into fine matchsticks (julienne) and toss them in a large bowl with the snow pea shoots and parsley.

  • In a jar, combine the avocado oil, pink ginger slices and juice and fish sauce. Season to taste.

  • 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.

  • 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.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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