Grilled scallops with rice vinegar recipe
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
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.
