Tomato and ginger scallops

Scallops are not only a delicious appetizer but a beautiful one too, especially if you serve them in their pretty-pretty shells. 

Try this Thai recipe for an aromatic variant to the classic mediterranean recipe.



INGREDIENTS

Scallops 8 shells
Plum tomatoes 250 gr
Scallion 80 gr
Ginger 2 cm, grated
Coriander 40 gr
Garlic 2 cloves
Vegetable oil 60 ml (4 tablespoons)
Soy sauce 75 ml (5 tablespoons)
Lemon 1 medium
Pepper To taste
Salt To taste
Chillies To taste

PREPARATION

PREPARE THE INGREDIENTS 

  • Wash and finely chop the fresh coriander, then set it aside.
  • Dice the tomatoes into eight part – or more if your plum tomatoes are on the large side. 
  • Peel the ginger and grate it.
  • Grate the zest of the lemon; make sure that you bought bio lemons with edible peel or you’ll be eating wax!

The Scallops

Scallops are often sold open, with the mollusc resting comfortably in its bottom shell, but should you happen onto a lazy fishmonger here’s how to tease the scallops out of their homes without using brute force. 

1. Closed scallops

  • Rinse the shells.
  • Peel off the tail that protrudes from the shells.
  • Rinse them again.
  • Fill a pot with a couple of inches of water.
  • Add two garlic cloves and bring the water to the boil.
  • Place the shells in the pot – the water doesn’t need to fully submerge them.
  • Remove the shells from the water as soon as they open.
  • Set the water aside for later use.

2. Open scallops (with half shell)

The shells are the best container for your scallops but you must boil them to eliminate any bacteria that may be growing on their surface.

  • Remove the scallops from their shells.
  • Fill a pot with water and turn up the heat.
  • Place the shells in the pot and boil them for two minutes.
  • Remove the shells and set them aside.

PREPARE THE SAUCE

  • Sauté the scallion in a pan with a drizzle of olive oil.
  • Add the diced tomatoes, the grated ginger, and the soy sauce.
  • Add half a glass of the shell water you set aside.
  • Cook the sauce on medium heat for five minutes.
  • Add half the chopped coriander.
  • Sear the scallops in the tomato sauce, one minute per side.

*Tips* 

  • Use only half the soy sauce if you are mixing the tomatoes with the water in which you have opened the shells. There’s a real risk of messing up this delicate dish if you don’t keep track of your salt.
  • Add one finely sliced garlic clove to the tomato sauce if, on the other hand, you bought open scallops and have thus no shell water to use.

SERVE & PAIR

Serve the scallops in their shells

  • Fill each shell with two spoonfuls of tomato sauce and one scallop.
  • Garnish the scallops with the grated lemon zest.
  • Add black pepper to taste and the remainder of the coriander.

Pair with a light alcoholic drink

  • Pair with a Singha or, if your local store doesn’t stock Thai booze, try a light lager like Cobra or Cristal.
  • While wine isn’t really a Thai drink, in this globalised world of ours we are allowed room to experiment. You can enjoy your tomato and ginger scallops with a dry white like Prosecco (bubbles are perfect for seafood) or Pinot Grigio. Another great pair for this dish is also the versatile Rosé, especially lighter varieties blended with Chardonnay.  

 

ENJOY!

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