On the Grill

Seared Scallops with Crème Fraiché, Grilled Tender Stem Broccoli, Chilli and Fried Ginger

Seared Scallops with Crème Fraiché, Grilled Tender Stem Broccoli, Chilli and Fried Ginger

Impress your guests with this seared scallops starter. A quick and easy recipe that looks great and takes minuets to cook.
  1. Seared Scallops with Crème Fraiché, Grilled Tender Stem Broccoli, Chilli and Fried Ginger-1
  1. Seared Scallops with Crème Fraiché, Grilled Tender Stem Broccoli, Chilli and Fried Ginger-1

Ingredients

  • 12 Large or 24 small scallops, shelled & cleaned
  • 16 Tender stem broccoli, trimmed
  • Olive oil

 

Lime Crème Fraîche

  • 100ml Crème fraîche
  • 1 Lime
  • Pinch of salt

 

Fried Ginger

  • 8cm Piece of ginger, finely julienned
  • Groundnut oil for frying

 

Sweet Chilli Sauce

  • 2 Cloves of garlic, roughly chopped
  • 1 Red chilli, roughly chopped
  • 2cm Piece of ginger, roughly chopped
  • 1 Lime leaf
  • ½ a Lemon grass stem, woody part removed & roughly chopped
  • 2 tbsp Coriander leaves, roughly chopped
  • 75g Jam sugar
  • 1 tbsp Cider vinegar
  • 2 tsp Fish sauce
  • 2 tsp Soy sauce

Preparation

Sweet Chilli Sauce

  1. Add the garlic, red chilli, ginger, lime leaf, lemon grass and coriander to a small food processor. Process until all the ingredients are finely chopped, creating a coarse paste.
  2. In a small pan place the jam sugar and 2 tbsp of water and gently heat, stirring until the sugar has completely dissolved.
  3. Turn the heat up and gently boil for 1 to 2 minutes.
  4. Add the paste from the food processor to the dissolved sugar along with the cider vinegar, fish sauce and soy sauce.
  5. Bring back to a gentle boil for 2 minutes.
  6. Leave to cool Lime Crème Fraîche 1.Zest and juice the lime, combining with the crème fraîche. Season to taste and reserve.

 

Fried Ginger

  1. Soak the julienned ginger for 10 minutes in cold water then rinse several times. Dry well with a paper towel.
  2. Add the groundnut oil to a small frying pan to a depth of 1cm. Gently heat until the oil is hot. Use a piece of ginger to test the temperature. If the oil bubbles when the ginger is added it is hot enough. Fry the ginger in batches until crispy but not to dark, about 15 to 30 seconds.
  3. Remove and drain any excess oil with a paper towel.

 

Seared Scallops & Broccoli

  1. Using the ‘Griddle’ dial, preheat to 230°C.
  2. Whilst the plates are heating, blanch the broccoli stems in salted boiling water for 30 seconds. Drain and plunge them into cold water to stop them cooking any further. Drain and dry well.
  3. Once heated, set the product to the fully open position and drizzle olive oil on one of the plates.
  4. Place the broccoli stems onto the oiled griddle plate and cook for 5 minutes until the broccoli begins to char. Turn and cook for another 5 minutes.
  5. Drizzle some olive oil on the remaining griddle plate and cook the scallops for 1 to 2 minutes on each side, until they have browned a little.

 

To Serve

  1. Spoon the lime crème fraîche evenly in the centre of 4 plates.
  2. Gently place 4 broccoli stems over the crème fraîcheon each plate.
  3. Balance 3 large or 6 small Scallops over the broccoli stems.
  4. Using a teaspoon dollop some Sweet Chilli Sauce on the broccoli.
  5. Finish with the Fried Ginger on top of the scallops.