Scallops in Ginger Spice Eastern Style
Main Dishes • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Scallops 8 pieces
- Star anise 5 pieces
- Butter 0 oz
- White Pepper (whole) to taste
- Courgette 1 piece
- Grated Ginger Root 1 teaspoon
- Sugar 2 teaspoons
- Ginger Green Wine 2 teaspoons
- Champagne Vinegar 3 tablespoons
- Toasted Sesame to taste
- Salt to taste
Step-by-Step Guide
Step 1
To prepare the spice, cut the peeled cucumber in half lengthwise and scoop out the seeds with a teaspoon, then cut into pieces 2.5 cm long.
Step 2
Place the cucumber pieces in a colander and sprinkle with salt.
Step 3
Let sit for 30 minutes.
Step 4
Open the scallop shells, remove the mollusks, and separate the edible parts.
Step 5
Cut each mollusk into 2–3 pieces.
Step 6
Set aside the orange roe.
Step 7
Crush 4 star anise pods in a mortar and pestle, leaving one for garnish.
Step 8
Place the pieces of mollusk and roe in a bowl and sprinkle with crushed star anise, salt, and pepper.
Step 9
Let sit for 1 hour.
Step 10
Rinse the salted cucumber pieces in cold water, dry them on a paper towel, and mix with ginger.
Step 11
Add sugar, pour in vinegar and ginger juice, and mix.
Step 12
Cover with a lid and let steep.
Step 13
In a deep skillet, melt the butter, add the mollusk slices and orange roe, and sauté for 2–3 minutes, stirring constantly.
Step 14
Arrange the sautéed mollusks on a plate, garnishing with a whole star anise pod.
Step 15
Surround with the ginger-cucumber spice and sprinkle with sesame seeds.
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