Char-Grilled Scallops with Cucumber

Episode 106 - Char-Grilled Scallops with Cucumber


  • ¼ cup Olive Oil
  • 2 tablespoons Rice Wine Vinegar
  • ¼ cup Mirin (Sweet Rice Wine)
  • 1 juiced Lime (zest finely grated)
  • 1 tablespoon Sweet Chilli Sauce
  • ¼ tablespoon Salt
  • 1 Lebanese Cucumber (peeled and halved lengthways, deseeded, finely diced)
  • 2 tablespoons Pickled Ginger (finely chopped)
  • 24 Fresh Scallops (roe removed)
  • 2 tablespoons Peanut Oil


  1. Place oil in a bowl. Add vinegar, mirin, juice, sauce and salt, then wisk until combined.
  2. In another small bowl, combine zest, cucumber and ginger. Mix in half the oil dressing.
  3. Heat a char-grill pan over high heat.
  4. Place scallops in a medium bowl and coat with peanut oil.
  5. Char-grill scallops for 1-2 minutes each side, then remove pan from the heat.
  6. To serve, place scallops onto individual spoons, top each with a small mound of the cucumber mixture, then evenly spoon remaining oil dressing over each.