Scallop satay
- medium
- 4
- 3 hours
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.
Ingredients
Metric
Imperial
Pickled radish salad
- 250g of cane sugar
- 250g of rice wine vinegar
- 3 radishes, red meat, blue meat and black
- coriander cress
- salt
Satay sauce
- 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
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
- 15g of black sesame seeds
- 15g of white sesame seeds
- 1 dash of light soy sauce
Scallops
- 4 fresh hand dived scallops
- 50g of unsalted butter, diced
- 1/2 lemon
- salt
Equipment
- Vacuum bag and machine
- Thermomix
Method
Bring the sugar and rice wine vinegar to a boil, then set aside to cool
- 250g of cane sugar
- 250g of rice wine vinegar
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
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
- 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
Place soy, peanut butter, coconut purée and stock into a Thermomix. Set to speed 6, 90 degrees for 20 minutes
- 38g of light soy sauce
- 100g of peanut butter
- 200g of coconut purée
- 38g of vegetable stock
Once finished, season and pass through a fine sieve. This can also be done with a pan and an immersion blender
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
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
Thicken with ultratex
- ultratex, as needed
Vacuum pack the gel, drawing all the air out, then pass through a fine sieve and bottle
Preheat the oven to 150°C for the sesame seeds
Add the black and white sesame seeds to an oven tray with a dash of soy sauce
- 15g of black sesame seeds
- 15g of white sesame seeds
- 1 dash of light soy sauce
Roast in the oven until the white sesame seeds are golden brown, stirring as they cook to ensure they brown evenly
To prep the scallops, place them on a j-cloth in the fridge for 30 minutes prior to cooking
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
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
- 50g of unsalted butter, diced
Add a squeeze of lemon juice, then turn scallop over and remove from the heat. Rest for 1 minute
- 1/2 lemon
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
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