Teriyaki Scallops with Scallop Cerviche and Spring Onions
By WillieG
Ingredients
- Teriyaki Scallops:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 scallops (halved)
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- Cerviche:
- 2 scallops (chopped)
- Juice of 1 lime
- 2 tablespoons soy sauce
- ½ teaspoon salt
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 tablespoon chopped chives
- 1 tablespoon chopped coriander
- 4 spring onions (sliced long ways)
- 1 tablespoon vegetable oil
Details
servings 1
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Teriyaki Scallops:
Put soy sauce and honey into a pan and simmer for 4-5 minutes until reduced and sticky. Set aside.
Coat scallops in sesame seeds. Heat vegetable oil in pan and fry scallops for about 30 seconds on each side. Set aside.
Step 2
Cerviche:
Combine all ingredients in a bowl and allow to marinate for 5-10 minutes.
Step 3
Spring Onions:
Toss onions in oil and chargrill for 4-5 minutes until tender.
Step 4
Place spring onions on serving plate. Top with sesame scallops. Drizzle over teriyaki sauce and spoon cerviche around the edges.
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