Scallop satay

In this stunning recipe from Tom Shepherd, scallops are served with a delicious and simple satay sauce. Each seared scallop is topped with an array of multi-coloured radishes, which bring some sharpness and bite to this rich dish, as well as a flavour-packed dashi gel.

First published in 2024

Ingredients

Metric

Imperial

Pickled radish salad

Satay sauce

Dashi gel

  • 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

Sesame seeds

Equipment

  • Vacuum bag and machine
  • Thermomix

Method

1

Bring the sugar and rice wine vinegar to a boil, then set aside to cool

  • 250g of cane sugar
  • 250g of rice wine vinegar
2

Slice all three radishes to 1 mm thickness and compress in the pickle liquor for 1 hour

  • 3 radishes, red meat, blue meat and black
3

For the satay sauce, cook the shallots, garlic, ginger and chilli in the butter over a low heat until they are completely soft. Set aside

4

Place soy, peanut butter, coconut purée and stock into a Thermomix. Set to speed 6, 90 degrees for 20 minutes

5

Once finished, season and pass through a fine sieve. This can also be done with a pan and an immersion blender

6

For the gel add the water and instant dashi granules to a pan and whisk together, then bring to a boil

  • 250ml of water
  • 6g of dashi powder
7

Add the remaining ingredients except for the ultratex to a bowl and then pour over the dashi stock

  • 20ml of light soy sauce
  • 10ml of mirin
  • 5ml of rice wine vinegar
  • 5ml of dashi vinegar
8

Thicken with ultratex

  • ultratex, as needed
9

Vacuum pack the gel, drawing all the air out, then pass through a fine sieve and bottle

10

Preheat the oven to 150°C for the sesame seeds

11

Add the black and white sesame seeds to an oven tray with a dash of soy sauce

12

Roast in the oven until the white sesame seeds are golden brown, stirring as they cook to ensure they brown evenly

13

To prep the scallops, place them on a j-cloth in the fridge for 30 minutes prior to cooking

14

Once ready to cook, heat a non-stick pan over a high heat. Add a small amount of oil to the pan, and season the top of the scallop

15

Place the scallop seasoned-side down in the pan and season the bottom also. Sear until golden, then add the butter and baste the scallop

16

Add a squeeze of lemon juice, then turn scallop over and remove from the heat. Rest for 1 minute

17

Place some satay sauce on each plate and top with a scallop. Top with some sesame seeds and dashi gel, and then top with some of each radish and some coriander cress

Tom Shepherd cut his teeth in Michelin-starred kitchens working for the likes of Michael Wignall and Sat Bains, before winning Staffordshire its first ever Michelin star at his own restaurant, Upstairs, located above his father’s jewellery shop. His success is a result of an ethos centred around drawing as much flavour as possible out of every single ingredient on the plate.

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