Orkney Scallop Recipe
Orkney Scallop, Yuzu & Sweetcorn Hot Sauce, Wasabi Leaf and Finger Lime
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweetcorn Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sweetcorn and sauté for about 5-7 minutes until tender. Add the Yuzu juice and hot sauce, stirring to combine. Remove from heat and set aside to cool slightly.
- 2
Sear the Scallops
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Plate the Dish
On each plate, spoon a generous amount of the sweetcorn sauce. Place 2-3 scallops on top of the sauce. Garnish with wasabi leaves and squeeze the juice from the finger lime over the dish for a burst of citrus flavor.
- 4
Serve
Serve immediately while the scallops are warm, and enjoy your Orkney Scallop dish!
