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Seared scallops with a ginger, lemon and soy sauce by Nikki Legon

Seared scallops with a ginger, lemon and soy sauce by Nikki Legon

Seared scallops with a ginger, lemon and soy sauce

Serves 8

24 scallops

100g butter

3 tbsp olive oil

Salt & pepper

Sauce

4 very finely chopped shallots

4 tbsp grated ginger

Zest and juice of 2 lemons

A good pinch of chilli flakes

3 tbsp fish sauce (nam pla)

6 tbsp of soy sauce

Seared-scallops

METHOD

1. Season the scallops with salt and pepper.

2. Heat a large, heavy-based frying pan. When you feel the heal coming off it, add the olive oil and the butter.

3. Place the scallops in the pan as quickly as possible and then turn over the first one placed: they need no more than 2 minutes each side. Remove and keep warm.

4. Add the shallots to the pan and cook for one minute.

5. Add ginger, grated lemon rind and juice, chilli flakes, fish sauce, and soy sauce.

6. Place 3 scallops per person on hot plates and dribble the sauce around them.