Ingredients
Scallops
Scallops on the half shell, cleaned3
Ginger soy dressing
Light soy sauce30 ml
Fresh ginger, finely grated10 g
Sesame oil10 ml
Rice wine vinegar10 ml
Caster sugar5 g
Long red chilli, finely sliced5 g
Garnish
Spring onion, finely sliced10 g
Toasted sesame seeds5 g
Micro coriander or coriander leaves5 g
Method
- 11. Inspect and clean scallops; pat dry with paper towel — moisture prevents proper searing.
- 22. Combine soy, ginger, sesame oil, rice wine vinegar and sugar; whisk until sugar dissolves.
- 33. Season shells lightly with sea salt; place shells on a baking tray lined with rock salt or crumpled foil to stabilise.
- 44. Spoon 10 ml of dressing over each scallop; place under a hot salamander at full heat for 3–4 min until scallops are just cooked — opaque and slightly firm.
- 55. Remove immediately; scallops should remain tender — do not overcook.
- 66. Transfer shells to the serving plate; drizzle remaining warm dressing over each.
- 77. Garnish with spring onion, sesame seeds and micro coriander; serve at once.
Quality Check
- Scallops are opaque throughout with a light glaze — not rubbery or shrunken.
- Shell is stable on the plate — no tipping.
- Dressing is balanced: salty, sweet, sour and aromatic.
- No excess liquid pooling in shell — spoon off if needed before service.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Salamander, baking tray, rock salt or foil for stabilising, mixing bowl, whisk, serving plate
Allergens & Dietary
shellfishsoysesameGF