4 spring onions, green parts only, sliced diagonally into 1/2 inch lengths
1/4 red onion, very finely chopped
12 to 15 very ripe cherry tomatoes, halved
1/2 cucumber, sliced lengthways, seeds scooped out and thickly sliced
1 handful fresh mint leaves, chopped
1 handful fresh basil leaves, chopped
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 thumb-sized piece of fresh root ginger, peeled and very finely sliced
4 large king scallops, with orange roe if possible
white sesame seeds
chopped peanuts (skinned and unsalted)
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Method Prep:30min › Cook:3min › Ready in:33min
Gather your ingredients together.
Prepare all ingredients. When they're ready, the recipe can be on the table in 5 minutes or so.
Grind all dressing ingredients - chilli, garlic, sugar, fish sauce and lime juice - in a mortar and pestle (or, whizz until combined in a food processor) and transfer to a medium bowl.
Take the fresh salad ingredients - garlic, chives, spring onion, red onion, tomatoes, cucumber, mint, and basil - and stir together in a large bowl.
Heat the vegetable and sesame oils in a large, deep frying pan (or wok) until smoking hot. Fry the ginger for about 30 seconds, stirring constantly.
Add the scallops and fry for no more than 2 minutes, stirring/flipping all the while, until they’re coloured slightly golden. (Take care, as the hot oil will spit.)
Take the pan off the hob. Pour the contents into the dressing bowl; toss well, then tip the whole lot over the salad ingredients in the other bowl.
Toss everything together and transfer to four serving plates or bowls. Ensure each serving has one scallop on top, and slice it for each serving. Scatter over sesame seeds and peanuts, with a quick squeeze of lime juice. Serve immediately.
Remove the seeds from the red chilli for a milder dressing, or keep them in for a touch of heat. Dark muscavado or molasses sugar are even better than regular brown sugar in this recipe.