Name: Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 6 Hervey Bay scallops on the half-shell; 2 tsp neutral-flavoured oil, such as canola; Thinly sliced spring onions, finely julienned ginger, and coriander leaves, to serve; Soy dressing; 1¾ tbsp light soy sauce; ½ tsp rice wine vinegar; 1 tsp kombu tsuyu (see note); 1 tsp caster sugar

Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger

The perfect dish to whip up after a day at the beach, according to the Stanley chef.

Five scallops in a half-shell topped with herbs and a soy dressing, on an off-white plate, on a white marble background. — Louis Tikaram's grilled Hervey Bay scallops with soy and ginger

Serves 4 - 6

Prep

15M

Cook

Total

20M

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“I love cooking on the barbecue outside, so this is the perfect dish to whip up at home after a day at the beach,” says Louis Tikaram.

Ingredients

6 Hervey Bay scallops on the half-shell

2 tsp neutral-flavoured oil, such as canola

Thinly sliced spring onions, finely julienned ginger, and coriander leaves, to serve

Soy dressing

1¾ tbsp light soy sauce

½ tsp rice wine vinegar

1 tsp kombu tsuyu (see note)

1 tsp caster sugar

Method

1.For soy dressing, combine ingredients with 1¼ tbsp water in a small saucepan and gently warm over low heat until sugar dissolves. Remove from heat.

2.Preheat a barbecue to medium or heat a char-grill pan over medium heat. Remove scallops from shells and brush inside shells with oil. Return scallops to shells. Grill scallops, shell-side down, until oil starts to spatter and scallops start to turn opaque (1-2 minutes). Working quickly, remove from the barbecue and flip scallops over in their shells to cook on the other side (don’t return them to the barbecue). Transfer to a serving plate.

3.Scatter spring onion, ginger and coriander over, dress generously with warm soy dressing and serve immediately.