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Char-Grilled Scallops with Cucumber | Vegetable Salad Mix | Slow Roasted Pesto Salmon | Deep Fried Icecream Balls

Char-Grilled Scallops with Cucumber

Ingredients:
¼ cup Olive Oil
2 tablespoons Rice Wine Vinegar
¼ cup Mirin (Sweet Rice Wine)
1 juiced Lime (zest finely grated)
1 tablespoon Sweet Chilli Sauce
¼ tablespoon Salt
1 Lebanese Cucumber (peeled and halved lengthways, deseeded, finely diced)
2 tablespoons Pickled Ginger (finely chopped)
24 Fresh Scallops (roe removed)
2 tablespoons Peanut Oil

Method:

1. Place oil in a bowl. Add vinegar, mirin, juice, sauce and salt, then wisk until combined.
2. In another small bowl, combine zest, cucumber and ginger. Mix in half the oil dressing.
3. Heat a char-grill pan over high heat.
4. Place scallops in a medium bowl and coat with peanut oil.
5. Char-grill scallops for 1-2 minutes each side, then remove pan from the heat.
6. To serve, place scallops onto individual spoons, top each with a small mound of the cucumber mixture, then evenly spoon remaining oil dressing over each.