Scallops in Shells
This is a super quick and simple dish with fresh Asian flavours of ginger and soy. These shells are so beautiful that the only thing you need to add is a wedge of lemon. You can find these little beauties on the hot and cold seafood platter at The Lagoon, and if you’d like to pick up the Signature Dishes recipe book from the restaurant, you can find this and 30 other gorgeous recipes!
16 scallops in half shells, cleaned
4 cm piece of ginger, peeled and finely grated
4 tablespoons extra virgin olive oil
3 shallots, finely sliced on an angle
80 ml soy sauce
1 lemon, cut into wedges
Lay out the scallops on a tray with baking paper.
Place a small amount of ginger on top of each scallop and drizzle the olive oil over the top.
Cook in the shells under a hot grill for around 3 minutes.
To finish, sprinkle the shallots and soy sauce over the scallops and serve in shells with wedges of lemon.
Serves 4 an an entree.
Tip! Scallops are cooked to medium rare when they are springy to the touch. Firm to the touch would be well done.