Scallops three ways recipe
For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque.Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops.Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out.To make the dipping sauce, mix all the ingredients together and put into a little serving bowl.Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce.To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes.Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix.To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt.Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid.Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately.