Grilled scallops with rice vinegar recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 348 calories / serving
  • Healthy
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154385 grilled scallops with rice vinegar HERO

Start by preparing the vinaigrette; whisk together the rice wine vinegar with the shallots, parsley and seasoning. Add the olive oil, whisk briefly, then set to one side.

Preheat a griddle pan to hot over a moderate heat; brush the scallops all over with the olive oil and season well. Cook in batches of 3-4 scallops on the griddle pan until lightly charred on one side. Flip them and cook the other side for another 30-45 seconds until lightly charred as well.

Transfer to serving plates and dress with a little of the vinaigrette. Serve with pots of the vinaigrette on the plates as well.

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  • Ingredients

  • 12 king scallops, roe removed
  • 40ml olive oil
  • salt
  • pepper
  • For the vinaigrette

  • 100ml olive oil
  • 150ml rice wine vinegar
  • ½ shallot, finely sliced
  • small handful of parsley leaves, roughly chopped
  • salt
  • pepper
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  • Energy 1432kj 348kcal 17%
  • Fat 35.4g 51%
  • Saturates 5.1g 25%
  • Sugars 0.6g 1%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 0.6g Protein 6.3g Fibre 0.4g

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