BBC Food - Recipes - Scallops with raw vegetables, almond satay and ponzu

Name: BBC Food - Recipes - Scallops with raw vegetables, almond satay and ponzu
Ingredients: 75ml/2½fl oz dashi stock (instant dashi powder is available from health food shops); 2 tbsp sugar syrup; 2 tbsp rice wine vinegar; 4 tsp fish sauce; 75ml/2½fl oz lemon juice; 100ml/3½fl oz soy sauce; 2 shallots , finely chopped; 1½ garlic cloves, finely chopped; 60g/2¼ oz fresh ginger , finely grated; 300g/10½ oz toasted almonds , finely chopped; 2 tbsp honey; 75ml/2½fl oz soy sauce; 1 lime , juice only; 1 red chilli , finely chopped; small handful of coriander , finely chopped; 100g/3½oz beansprouts , halved; 100g/3½oz mangetout , julienned; 100g/3½oz carrot , julienned; 1 tbsp sunflower oil , for frying; 4 large scallops , roe separated (with shells for serving, if possible); knob of butter; squeeze lime juice; few sprigs fresh coriander

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When you need a quick starter, scallops are your go-to option. A light Japanese-style dressing and warm almond satay top them off perfectly.

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Ingredients

75ml/2½fl oz dashi stock (instant dashi powder is available from health food shops)
2 tbsp sugar syrup
2 tbsp rice wine vinegar
4 tsp fish sauce
75ml/2½fl oz lemon juice
100ml/3½fl oz soy sauce
2 shallots , finely chopped
1½ garlic cloves, finely chopped
60g/2¼ oz fresh ginger , finely grated
300g/10½ oz toasted almonds , finely chopped
2 tbsp honey
75ml/2½fl oz soy sauce
1 lime , juice only
1 red chilli , finely chopped
small handful of coriander , finely chopped
100g/3½oz beansprouts , halved
100g/3½oz mangetout , julienned
100g/3½oz carrot , julienned
1 tbsp sunflower oil , for frying
4 large scallops , roe separated (with shells for serving, if possible)
knob of butter
squeeze lime juice
few sprigs fresh coriander