Name: Sesame and ginger scallops with chinese sausage salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 12 scallops, on the half shell, roe removed; 20 gram piece fresh ginger, peeled; 2 teaspoon sesame oil; 3 dried chinese sausages (lap cheong) (95g), sliced thinly; 2 teaspoon lime juice; 1 teaspoon caster (superfine) sugar; 1 lebanese cucumber (130g), sliced thinly; 1 shallot (25g), sliced very thinly; 1 fresh small red chilli, chopped finely; 1/2 cup loosely packed fresh coriander (cilantro) leaves; 1/2 cup loosely packed fresh mint leaves; 2 tablespoon asian fried shallots

Ingredients

12 scallops, on the half shell, roe removed

20 gram piece fresh ginger, peeled

2 teaspoon sesame oil

3 dried chinese sausages (lap cheong) (95g), sliced thinly

2 teaspoon lime juice

1 teaspoon caster (superfine) sugar

1 lebanese cucumber (130g), sliced thinly

1 shallot (25g), sliced very thinly

1 fresh small red chilli, chopped finely

1/2 cup loosely packed fresh coriander (cilantro) leaves

1/2 cup loosely packed fresh mint leaves

2 tablespoon asian fried shallots

Method

1.Remove scallops from shells; place in a small bowl. Wash and dry shells; reserve. Place a fine sieve over the bowl. Finely grate ginger over sieve; press down on pulp to extract juice. Discard pulp. Add oil, toss gently to coat scallops; season.

2.Heat a large, non-stick frying pan over medium heat; cook sausage, stirring, for 2 minutes or until golden and crisp. Transfer to a plate; cool.

3.Wipe out pan, increase heat to high; cook scallops 30 seconds each side or until golden but still opaque in the centre. Place scallops on reserved shells.

4.Stir juice and sugar in a small bowl until sugar dissolves. Add cucumber, shallot, chilli, coriander, mint and sausage; toss gently to combine. Spoon salad on scallops; top with fried shallots.

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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