Scallops with Raw Vegetables, Almond Satay and Ponzu

Seared scallops served with a light ponzu dressing, crunchy raw vegetables, and a warm, flavorful almond satay sauce.

Healthy Japanese Seafood Scallops Almonds Starter

Estimated Nutrition

Calories

721.1

kcal / serving

2884.2 kcal total

Carbs

38.6g

per serving

154.5 g total

Fat

51.2g

per serving

204.8 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar Syrup

CondimentsSauces

tbsp

Rice Wine Vinegar

tsp

Fish Sauce

100

Soy Sauce

For the ponzu dressing

Soy Sauce

For the almond satay

Dairy

Butter

A knob

Fruits

Lemon Juice

piece

Lime

Juice only

Liquids

Dashi Stock

Instant dashi powder is acceptable

NutsSeeds

1.5

clove

Garlic

Finely chopped

300

Almond

Toasted, finely chopped

handful

Coriander

Small handful, finely chopped

sprig

Coriander

Fresh sprigs for garnish

OilsFats

tbsp

Sunflower Oil

For frying

Other

tbsp

Honey

Seafood

piece

Scallop

Large, roe separated

Vegetables

piece

Shallot

Finely chopped

Ginger

Fresh, finely grated

piece

Red Chilli

Finely chopped

100

Beansprout

Halved

100

Mangetout

Julienned

100

Carrot

Julienned

Method

Serve in shells with raw vegetables, almond satay, 45ml of ponzu dressing, and coriander sprigs.

Gently fry the shallot and garlic until soft, then fry with ginger for 5 minutes.

Whisk the ponzu dressing ingredients in a jug and set aside.

Turn scallops, fry for 1 minute, then baste with butter and lime juice.

Heat a pan over high heat, add sunflower oil, and fry scallops for 2 minutes.

Mix the bean sprouts, mangetout, and carrot together in a bowl.

Remove from heat, add chilli and coriander, and keep warm.

Mix in almonds, honey, soy sauce, and lime juice and cook for 2 minutes.