"I love cooking on the barbecue outside, so this is the perfect dish to whip up at home after a day at the beach," says Louis Tikaram.
Louis Tikaram's grilled Hervey Bay scallops with soy and ginger
The perfect dish to whip up after a day at the beach, according to the Stanley chef.
- 15 mins preparation
- 5 mins cooking
- Serves 4 - 6
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Ingredients
- 6 Hervey Bay scallops on the half-shell
- 2 tsp neutral-flavoured oil, such as canola
- Thinly sliced spring onions, finely julienned ginger, and coriander leaves, to serve
Soy dressing
- 1¾ tbsp light soy sauce
- ½ tsp rice wine vinegar
- 1 tsp kombu tsuyu (see note)
- 1 tsp caster sugar
Method
- 1For soy dressing, combine ingredients with 1¼ tbsp water in a small saucepan and gently warm over low heat until sugar dissolves. Remove from heat.
- 2Preheat a barbecue to medium or heat a char-grill pan over medium heat. Remove scallops from shells and brush inside shells with oil. Return scallops to shells. Grill scallops, shell-side down, until oil starts to spatter and scallops start to turn opaque (1-2 minutes). Working quickly, remove from the barbecue and flip scallops over in their shells to cook on the other side (don't return them to the barbecue). Transfer to a serving plate.
- 3Scatter spring onion, ginger and coriander over, dress generously with warm soy dressing and serve immediately.
Notes
Kombu tsuyu is available from Asian supermarkets.Wine suggestion 2017 Domaine Billaud-Simon Petit Chablis from Burgundy, France.
