Scallops with Ginger and Shallots

Food Picture: 

Preparation Time

10 minutes

Cooking Time

5 minutes




  • 1 tbs finely grated fresh ginger
  • 60ml (1/4 cup) Japanese sushi & sashimi soy sauce
  • 60ml (1/4 cup) sushi seasoning
  • 55g (1/4 cup) caster sugar
  • 30 (about 500g) scallops, roe removed
  • 1 tbs peanut oil
  • White pepper
  • Peanut oil, extra, to grease
  • 3 shallots, ends trimmed, thinly sliced


  1. Place the ginger, soy sauce, sushi seasoning and sugar in a bowl. Use a balloon whisk to whisk until the sugar dissolves.

  2. Combine the scallops and oil in a bowl. Season with white pepper. Preheat a barbecue grill or chargrill on high. Brush with extra oil to grease. Cook one-third of scallops for 20-30 seconds each side or until just cooked through. Transfer to a separate bowl. Repeat, in 2 more batches, with remaining scallops.

  3. Divide the scallops and a little of the dressing among serving spoons. Sprinkle with shallots to serve.