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Scallops Ginger and Spinach Salad

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Serves: 4
300g / 10 1/2 oz scallops, without roe
100g / 3 1/2 oz baby English spinach leaves
1 small red pepper, cut into very fine strips
50g / 1 3/4 oz bean sprouts, trimmed
25ml / 1 fl oz sake
1 tablespoon lime juice
2 teaspoons shaved palm sugar or light brown sugar
1 teaspoon fish sauce

Remove any membrane or hard white muscle from the scallops. Lightly brush a chargrill pan with oil. Cook the scallops in batches for 1 minute each side, or until cooked.

Divide the spinach, pepper strips and bean sprouts among four plates. Arrange the scallops over the top.

To make the dressing, place the sake, lime juice, palm sugar and fish sauce in a small bowl and mix together well. Pour over the salad and serve immediately.

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