Griddled Scallops with Thai dressing and watercress

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About this Recipe

The scallops are griddled on the VIKING griddle. This is an element built into the VIKING range or into a Range top. You can also purchase a VIKING griddle accessory which sits atop two gas rings. This is a fantastic accessory, it’s non stick and easily washed then stored away.

To Griddle the Scallops

Always keep a layer of oil on your griddle. (the portable griddle is non stick) Scallops cook quickly, don’t bother removing the orange roe, I love this bit, though many chef’s will argue that it needs removing, as it doesn’t cook at the same time as the white flesh. Ignore them all! Season your scallops well with sea salt and black pepper, and place them on a very hot griddle, once the white flesh has caramelised, say 2 mins, it depends on the size of the scallops, turn and repeat. Then they’re done. That’s it. So best to have the dressing ready before you cook the scallops.

If you don’t have a griddle, you can always fry these. Make sure your pan is extremely hot, don’t over crowd the pan, so cook the scallops in batches if necessary. Throwing them all in together will reduce the heat in the pan and instead of searing the scallops you’ll end up boiling them!

Thai Spiced Salad Dressing

• Juice of 1 Lime
• 1 tablespoon fish sauce
• 1 clove crushed garlic
• 1 peeled, bruised stalk lemongrass
• 4 kaffir lime leaves devined
• Salt, pepper and sugar to taste
• Fresh coriander leaves

Method

Whizz all the dressing ingredients together in a food processer. Taste and adjust as necessary.

Toss leaves in some of the dressing and arrange on a platter. Place the scallops on top and drizzle the remainder of the dressing over the fish. Garnish with fresh coriander leaves and the lovely fresh watercress.

This recipe is great with grilled duck, seared beef or chicken and with prawns.