Please wait, the site is loading...


Lemon and ginger scallops

by Sarah Alcock

Serves: 6

A very simple but delicious starter, great for a special occasion.


  • 1 tbsp peeled and finely chopped root ginger
  • finely grated zest and juice of 2 lemons
  • 6 tbsp naturally brewed soy sauce
  • 2 tbsp honey
  • 2 tbsp toasted sesame oil
  • 12 scallops in the half shell, cleaned
  • 3 tbsp extra-virgin olive oil
  • a handful of roughly snipped chives


  1. Preheat the grill to high. Put the ginger and lemon zest in a small saucepan with the soy sauce and honey. Set over a low heat and stir until the honey has dissolved. Remove from the heat and add 2 tablespoons of lemon juice and the sesame oil.
  2. Scrub clean the deeper scallop shells. Pat dry. Clean the scallops and make sure that the tough small white muscle has been removed from each one. Leave the roe attached.
  3. Place each cleaned scallop in a clean shell. Put six scallops on each baking tray (you’ll need two), checking that each tray fits under the grill. Chill until needed.
  4. Liberally brush each scallop with olive oil. Place the first tray of scallops under the hot grill and cook for 2½ -3 minutes. Remove and repeat the process with the second tray.
  5. While the second batch is cooking, whisk the ginger dressing and gently spoon some over each partially cooked scallop. Return the tray with the scallop and dressing to the grill and cook for a further minute.
  6. As soon as the scallops are bubbling hot and lightly cooked through, remove and replace with the next tray prepared in the same way.
  7. Once all are grilled, scatter with chives and serve immediately.


The ginger dressing is also delicious tossed with prawns

Don`t miss