Sesame scallop salad starter
Vegetable oil, such as canola or rice bran oil
3 1/2 dozen scallops, cleaned
150g mesclun salad
1/4 cup Japanese pickled ginger
Sesame dressing
2 tbsp sesame oil
Juice of 3 limes
1 tsp brown sugar
2 tbsp white sesame seeds
2 tbsp black sesame seeds
Salt and freshly ground black pepper
1. Heat a little oil in a frying pan and brown the scallops in batches for 30 to 60 seconds on each side to cook. Remove to one side (the scallops can be refrigerated until ready to serve).
2. To serve, arrange a little salad in the centre of each plate. Arrange four scallops per person and a little pickled ginger on each plate.
3. Combine dressing ingredients and season well with salt and pepper. Drizzle dressing over the salads before serving at room temperature.
Tip: When catering for large numbers, it is a good idea to prepare a cold starter and a cold dessert so there is only one hot course (the main course) to serve for the occasion.
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