Scallops With Ginger And Shallots

Delight in Scallops with Ginger and Shallots, where tender scallops meet aromatic ginger and sweet shallots. Order premium seafood from Pearl Seafoods now!"

Scallops With Ginger And Shallots presented on spoons.
Serves
30 people people
Prep
10 minutes mins
Cook
5 minutes mins
Difficulty
Medium

About This Recipe

Scallops with ginger and shallots is a simple yet flavour-packed dish that highlights the natural sweetness of fresh scallops. This recipe combines the tender texture of scallops with the aromatic zing of ginger and the mild sweetness of shallots, creating a delightful taste experience. Ideal for a quick, healthy meal, it pairs perfectly with steamed rice or greens. For the freshest scallops and seafood, order online from Pearl Seafoods and enjoy premium quality delivered to your door.

Ingredients

  1. 90 fresh scallops (approx. 3 per person, cleaned and patted dry)
  2. 6 tablespoons vegetable oil
  3. 3 teaspoons white pepper (to taste)
  4. 9 tablespoons fresh ginger, finely grated
  5. 9 tablespoons soy sauce
  6. 6 tablespoons sushi seasoning (or seasoned rice vinegar)
  7. 3 tablespoons sugar
  8. 15 shallots, thinly sliced (or about 1 shallot for every 2 servings)
  9. Steamed rice or greens on the side

Method

  1. Place the ginger, soy sauce, sushi seasoning, and sugar in a bowl. Use a balloon whisk to whisk until the sugar dissolves.
  2. Combine the scallops and oil in a bowl. Season with white pepper. Preheat a barbecue grill or chargrill on high. Brush with extra oil to grease. Cook one-third of scallops for 20-30 seconds each side or until just cooked through. Transfer to a separate bowl. Repeat, in 2 more batches, with remaining scallops.
  3. Divide the scallops and a little of the dressing among serving spoons. Sprinkle with shallots to serve.

Featured Product

Fresh Half Shell Scallops - Pearl Seafoods

Fresh Half Shell Scallops

$27.00

Nutrition per serving

  • Calories 100 kcal
  • Total Fat 4.0 g
  • Total Carbohydrate 4.0 g
  • Protein 10.0 g

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