Seared scallops with soba noodles and coconut dressing
INGREDIENTS
½ tablespoon caster sugar
200ml coconut milk
2 limes, juiced
1 tablespoon fish sauce
1 teaspoon sambal oelek, chilli paste
1 tablespoon soy sauce
100g soba noodles, cooked
½ medium carrot, peeled and julienned
¼ medium daikon, peeled and julienned
¼ continental cucumber, peeled, deseeded and julienned
30g bean sprouts
15g snow pea sprouts
20g pickled ginger julienned
½ salad onion thinly sliced
18 coriander leaves
mint leaves
3 kaffir lime leaves julienned
2 red chillies, finely sliced
2 eschalots, finely sliced
24 Scallops
salt and pepper
METHOD
In a small stainless steel bowl, whisk caster sugar, coconut milk, lime juice, fish sauce, sambal oelek and soy sauce.
In a large stainless steel bowl, mix soba noodles, carrot, daikon, cucumber, bean sprouts, snow pea sprouts, pickled ginger, onion, coriander, mint leaves, kaffir lime, chillies, eschalots. Add in dressing and mix together well.
Season scallops with sea salt and pepper. Sear scallops in a non-stick pan on high heat for 20-30 seconds on each side and reserve.
Divide soba noodle salad evenly between 6 plates and arrange scallops around to serve.
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