Matt Moran's grilled Hervey Bay scallops with togarashi & chilli syrup dressing

Name: Matt Moran's grilled Hervey Bay scallops with togarashi & chilli syrup dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1/2 tsp cornflour; 1/4 cup (55g) caster sugar; 1 long red chilli, seeds removed, finely chopped; 1/3 cup (80ml) rice vinegar; 1 tsp grated ginger; 2 pinches of shichimi togarashi (Japanese spice mix of salt, chilli, black pepper, sesame seeds, dried orange peel, poppyseeds and nori); 16 Hervey Bay scallops, roe removed; 1 tbs olive oil; Micro cress, to serve

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Matt Moran's grilled Hervey Bay scallops with togarashi and chilli syrup dressing

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 09, 2015

Togarashi, the Japanese seven spice mix, flavours these Hervey Bay scallops along with ginger and chilli

1/2 tsp cornflour
1/4 cup (55g) caster sugar
1 long red chilli, seeds removed, finely chopped
1/3 cup (80ml) rice vinegar
1 tsp grated ginger
2 pinches of shichimi togarashi (Japanese spice mix of salt, chilli, black pepper, sesame seeds, dried orange peel, poppyseeds and nori)
16 Hervey Bay scallops, roe removed
1 tbs olive oil
Micro cress, to serve

Method

1.

Combine the cornflour with 2 tsp cold water in a bowl. Set aside.
2.

Place sugar, chilli and 2 tbs water in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add cornflour mixture and cook for a further 1 minute or until slightly thickened. Remove from heat and add the vinegar, ginger and togarashi. Set aside to cool.
3.

Heat a large frypan over high heat. Toss scallops with the oil and season. In batches, sear scallops for 30 seconds each side until caramelised but still opaque in the centre.
4.

Drizzle scallops with togarashi and chilli syrup dressing and scatter with micro cress to serve.