Scallops grilled and topped with a stunning chilli and ginger sauce
Effort: Easy | Time: 10-15mins | Feeds: 4 people
- 12 Hervey Bay half shell scallops
- 1 red chilli
- ¼ spring onion
- 1cm piece ginger
- 2 tbs light soy sauce
- 1 tsp sesame oil
- Coriander, chopped
1. Julienne chilli, onion and ginger. Add soy sauce and sesame oil, set aside.
2. Drizzle a small amount of oil on the scallops, sear on hot grill until golden and caramelised (time will vary according to size of scallop).
3. Top each scallop with chilli and ginger sauce or serve as a dipping sauce.