Scallops with Japanese Dressing
Scallops with Japanese Dressing



  • 6 scallops
  • Toasted sesame oil
  • Rocket leaves, to serve
  • 2 tsp sesame seeds, lightly toasted
  • For the Dressing
  • 1 crushed garlic clove
  • 1.5cm piece of ginger, grated
  • 1⁄2 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 tsp rice vinegar
  • 1 tsp lemon juice
  • 1⁄2 tbsp quality teriyaki sauce
  • 1⁄2 orange, juice only
  • Make the dressing by whisking together the ingredients in a small bowl. Pat the scallops dry with kitchen paper, and drizzle with the sesame oil. Heat a griddle pan until screaming hot, then cook the scallops for 2 mins on each side or until a golden crust forms. Transfer to a plate and season with salt and pepper.
  • Toss the rocket leaves in a bowl with a splash of the dressing, then divide between 2 plates. Arrange the scallops on top, drizzle with some more of your dressing, and sprinkle with sesame seeds to finish.
20 mins
2 serving

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