Grilled scallops with three vegetables look cheerful on the plate, with potato, carrot and green peas piled onto each shell. The hard part is the heat, since overcooked scallops turn rubbery and shrink.
Stop as soon as the liquid in the shell starts to bubble. Before that, rinse the scallops under running water to wash out the sand and trim off the dark frill around the edge.
This batch weighs about 2.2kg, at roughly 84 calories per 100g.
Method
Remove the top shell from each scallop, clean the meat and trim off the dark frill around the edge. Rinse under running water to wash out the sand.
Boil 40g potato, 40g carrot and 40g green peas in lightly salted water, then drop them into cold water and drain.
Chop the spring onion, keeping the white parts separate.
Melt 20g butter and fry the spring onion whites until fragrant.
Add the three vegetables and toss briefly, seasoning with 1/4 teaspoon salt, 1/3 teaspoon MSG and 1.8g kOBE Monk Fruit Blend, which is 1/2 teaspoon.
Spoon the vegetables onto each scallop and scatter over more spring onion.
Cook in the oven or straight over charcoal for about 5 minutes, until the liquid in the shells just comes to a simmer.
Spoon spicy cheese sauce over the scallops, line a plate with lettuce and serve hot.
Tips
Rinse the scallops under running water so the sand washes clear away.
Stop grilling once the liquid in the shell is just bubbling, as longer makes the scallop chewy.
Remove the dark frill around the scallop, which is the part that leaves an off flavor.
Drop the blanched vegetables straight into cold water to hold their color and crunch.
Dice the vegetables to an even size, since large pieces fall out of the shell on the grill.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.