- serves 6 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 16 jumbo scallops (16/20 count), clean and debearded
- 8 baby bok choy, cleaned and cut in half length ways
Marinade
- 1½ tbsp (30 ml) soy sauce
- 3 tsp (15 ml) fish sauce
- 3 tsp (15 ml) honey (15ml)
- Juice and zest of 1 lime
- 3 tsp grated fresh ginger
- ¼ cup fresh coriander (cilantro) leaves
- 2 tbsp + 1 tsp (45 ml) toasted sesame seeds
- 3 tsp (15 ml) sesame oil
- 3 tsp (15 ml) fresh chopped garlic
Serves 6 as a side dish or appetiser
Marinating time: 20-30 minutes
Instructions
- In a medium-sized bowl, combine all marinade ingredients. Using separate containers, pour half of the marinade over scallops and the remaining half over bok choy. Allow to marinade for 20 minutes.
- Preheat barbeque grill to 204°C (400°F) or high heat.
- Remove scallops from marinade and pat dry.
- Oil barbeque grill.
- Place scallops and bok choy on grill. Grill scallops for 45 seconds per side or until scallops are golden brown with a slightly crisp exterior. Grill bok choy for approximately 30 seconds per side or until leaves are bright green and heart is golden brown.
- Remove from grill. Serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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