Scallop Satay
This simple scallop dish is served with a delicious and simple satay sauce. The seared scallop is topped with an array of multi-coloured radishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Food processor
- Immersion blender
- Vacuum sealer
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Kitchen towel
- Refrigerator
- Plate
- Spoon
- Zip-top bag
Ingredients
- 250g of cane sugar
- 250g of rice wine vinegar
- 3 radishes, red meat, blue meat and black
- coriander cress
- salt
- 3/4 shallot, sliced
- 3/4 garlic clove, sliced
- 10g of fresh ginger, peeled and finely chopped
- 1/4 chilli, sliced and deseeded
- 19g of unsalted butter, diced
- 38g of light soy sauce
- 100g of peanut butter
- 200g of coconut purée
- 38g of vegetable stock
- 250ml of water
- 6g of dashi powder
- 20ml of light soy sauce
- 10ml of mirin
- 5ml of rice wine vinegar
- 5ml of dashi vinegar
- Ultratex, as needed
- 15g of black sesame seeds
- 15g of white sesame seeds
- 1 dash of light soy sauce
- 4 fresh hand dived scallops
- 50g of unsalted butter, diced
- 1/2 lemon
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