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July 26, 2016
Scallops are one of the seafood items available all year round here in Hong Kong and while you can buy them frozen from supermarkets and grocery stores, I always like working with scallops fresh from the market. They are much easier to prepare than you might think, and I love serving them in their shells, which make the perfect "plate" for presentation.
I love the zesty rich flavour of Mekhala’s Miso-Lime Dressing, which pairs especially well with seafood. The preparation was simple – I removed the scallops from their shells, cleaned them and cooked them in a pan, before replacing them in their shells along with some sautéed vegetables and a simple sauce made with the miso-lime dressing. I then popped these back into the oven (set to broiler mode) for a couple of minutes to finish them off, making a refreshing summer appetizer for a dinner gathering with friends!
Ingredients600g of fresh sweet potato shoots or spinach; washed, stemmed and picked (remove the tough part of the stem)4 whole sea scallops; you may want to ask your fishmonger to clean these for you, but make sure you keep the shells (you can also substitute fresh scallops for frozen, with or without shells)2 tbsp of flour2 cloves of garlic, peeled and mincedSalt and pepper to tasteLemon wedges to taste (optional)
For the sauce4 tbsp of Mekhala Organic Miso-Lime Dressing1 egg yolk1 tbsp of sugar1 tbsp of mirin
To clean the scallops:
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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