ASIAN GLAZED SCALLOPS
These Asian glazed scallops are the perfect dinner party starter or an elegant canapé.
Created by Ed Cudlipp, also known as ‘Cud Cooks’, these tender, golden-seared scallops are coated in a sticky-sweet soy glaze and finished with sesame, spring onion and lime.
This recipe is all about the balance of salty, sweet, tangy and umami flavours – with a subtle kick of heat if you include the chilli flakes.
The glaze is made by reducing garlic, ginger, soy sauce, honey, rice vinegar, hoisin and sesame oil to create a thick, glossy syrup.
Once reduced, the scallops are then seared quickly in a hot stainless-steel pan, dipped into the glaze and coated with sesame seeds for texture and nuttiness.
Ed serves them in scallop shells, nestled on a bed of fresh coriander, finished with a drizzle of glaze, spring onion which he slices thinly with a Professional Paring Knife and a wedge of lime.
Whether served as an impressive canapé platter or a refined, plated starter, they’re simple to make and guaranteed to impress.
INGREDIENTS (Serves 6 as a starter or 12 as a canapé):
For the Asian glaze
3 cloves garlic, chopped
1 inch piece of ginger, sliced thickly
¼ cup (85g) honey
¼ cup (75ml) soy sauce
3 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp sesame oil
½ tsp chilli flakes (optional)
For the scallops
12 fresh scallops, cleaned
2 tbsp groundnut or vegetable oil, for searing
2 tbsp sesame seeds
2 spring onions, finely sliced
Small handful of fresh coriander
1 lime, cut into wedges
METHOD:
MAKE THE GLAZE
1. Combine garlic, ginger, honey, soy sauce, rice vinegar, hoisin, sesame oil and red pepper flakes (if using) in a small stainless-steel saucepan.
2. Bring to a boil, then reduce heat and simmer until the liquid has halved and coats the back of a spoon – about 10-12 minutes. Stir regularly to ensure this does not burn.
3. Remove from heat, discard the ginger slices and pour glaze into a bowl to cool and thicken slightly.
COOK THE SCALLOPS
1. Pat dry the scallops with kitchen paper.
2. Heat a stainless-steel frying pan until hot using the water drop test, and then add the oil. Heat until shimmering.
3. Sear scallops for 1–2 minutes per side until golden on the outside but still translucent in the middle.
GLAZE AND FINISH
1. Dip one flat side of each scallop into the glaze, then into a small bowl of sesame seeds.
2. Serve immediately – either as canapés on a large dish with cocktail sticks, or plated starters in scallop shells.
3. Garnish with a bed of coriander, drizzle over extra glaze, top with spring onions and serve with a lime wedge.
MAKE THE GLAZE
1. Combine garlic, ginger, honey, soy sauce, rice vinegar, hoisin, sesame oil and red pepper flakes (if using) in a small stainless-steel saucepan.
2. Bring to a boil, then reduce heat and simmer until the liquid has halved and coats the back of a spoon – about 10-12 minutes. Stir regularly to ensure this does not burn.
3. Remove from heat, discard the ginger slices and pour glaze into a bowl to cool and thicken slightly.
COOK THE SCALLOPS
1. Pat dry the scallops with kitchen paper.
2. Heat a stainless-steel frying pan until hot using the water drop test, and then add the oil. Heat until shimmering.
3. Sear scallops for 1–2 minutes per side until golden on the outside but still translucent in the middle.
GLAZE AND FINISH
1. Dip one flat side of each scallop into the glaze, then into a small bowl of sesame seeds.
2. Serve immediately – either as canapés on a large dish with cocktail sticks, or plated starters in scallop shells.
3. Garnish with a bed of coriander, drizzle over extra glaze, top with spring onions and serve with a lime wedge.