Good Friday Feasts! Scallops with ginger dressing

Recipe by Mark Hix Course: Starter



This is a great Asian-inspired dressing that works well with lobster or shellfish salads or duck dishes. It’s important to make it the day before so that the flavours infuse. This is the ultimate knife-skill test if you really want to get the effect.


  • 12 scallops, shucked and kept attached to the half shell

  • Salt and freshly ground black pepper

  • A little vegetable or corn oil for frying

  • 4 Ingredient
  • For the dressing
  • 1 shallot, peeled, halved and finely chopped

  • 1 small carrot, peeled and finely chopped

  • A small piece of root ginger (around 30g), scraped and finely chopped

  • 4-5cm piece of celery, peeled if necessary and finely chopped

  • 1⁄2 small red chilli, trimmed, seeded and finely chopped

  • 1tbsp tomato ketchup

  • 1⁄2tbsp ketjap manis or light soy sauce

  • 1tsp balsamic vinegar

  • 50-60ml vegetable or corn oil

  • Salt and freshly ground black pepper

  • 1⁄2tbsp chopped coriander


  • First make the dressing: Whisk all the ingredients together, season lightly and leave to infuse in the fridge for an hour or so or overnight.

  • Heat the oil in a large frying pan or light a BBQ. Season the scallops, lightly oil the pan and cook them flesh side down for 2-3 minutes and the same on a BBQ but a half the time as the heat will be more intense.

  • To serve simply spoon the dressing over the scallops.

    Minerva Studio
    Author: Minerva Studio

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