24 scallops in shells
Rock salt, to serve
2 tbsp olive oil
1 garlic clove, crushed
1 bunch coriander, leaves removed and chopped
¼ cup toasted unsalted cashew nuts, chopped
1 birdseye chilli, seeded and finely chopped
1 lemon, zested
Ponzu (Japanese citrus dressing)
½ cup fresh lemon juice
1 lime, juiced
¼ cup rice wine vinegar
¾ cup light soy sauce (or gluten-free alternative)
¼ cup mirin
10 g dried bonito flakes
- To make ponzu, combine all ingredients and allow to stand for 2 hours or overnight. Strain through a sieve, reserve liquid.
- Remove scallops from shells. Rinse shells and allow to dry. Arrange shells on rock salt on a serving platter.
- Place scallops in a bowl with oil and garlic. Stir to combine. Heat barbecue plate over a medium-high heat and cook scallops for 2-3 minutes each side or until opaque and cooked through.
- Return scallops to shells and spoon over ponzu. Combine coriander, nuts, chilli and zest and sprinkle over each scallop. Serve.