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Teriyaki Scallops with Scallop Cerviche and Spring Onions


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Rate this recipe 4.3/5 (9 Votes)


  • 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


servings 1
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Average budget


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

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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Teriyaki Scallops with Scallop Cerviche and Spring Onions Fishcakes