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12 fresh scallops (sea scallops), cleaned (without roe/coral)
2 tbsp light soy sauce
1 tsp each finely diced red and yellow sweet pepper
1 tsp finely diced courgette (zucchini)
1 tbsp vegetable oil
4 oz mixed salad leaves such as curly endive, oak leaf lettuce, radicchio, lollo rosso
12 tips of chicory (Belgian endive)
fresh dill and coriander (cilantro) leaves, to garnish
2 tsp white wine vinegar
2 tsp walnut oil
2 tsp sunflower oil
pinch of finely chopped fresh hot chili pepper
small carrot, peeled and grated
1 tsp fish gravy (nam pla)
1 tsp sugar
1 tsp chopped dried shrimps
1 medium-sized tomato, chopped
freshly ground white pepper

Scallops: Gently toss the scallops in the soy sauce to coat, then cover and place in the refrigerator to marinate.

Oriental Dressing: Mix all the ingredients together and leave to stand for at least 1 hour. Strain the dressing through a fine sieve. Use a little to marinate the diced vegetables and keep the rest aside.

Scallops: Drain the scallops and pan-fry in the hot vegetable oil until medium cooked - approximately 2 minutes, depending on size. Remove from the pan, drain paper towels, season and keep warm.

To Finish: Toss the salad leaves and chicory in the remaining oriental dressing. Use the chicory leaves to form a star shape on each plate. Put the remaining salad in the centre. Sprinkle the marinated diced vegetables around the salad. Place the scallops between the chicory. Garnish with herbs. Alternatively, to enhance the presentation, arrange the salad in a potato basket.