Hokkaido Scallops with Noodles and Sesame Ginger Dressing:

Celebrate the holidays with a festive seared treat! This delightful recipe boasts the rich flavours of perfectly seared Hokkaido scallops, complemented by the warmth of ginger and the nuttiness of sesame. The dish is elegantly presented in its own shells, adding a touch of sophistication to your holiday spread. This enticing creation, with its alluring aroma and flavourful profile, makes for a perfect appetizer that will leave a lasting impression on your festive gatherings.

Scallops Ingredients:

• 8 large Hokkaido scallops, in their shells (get these with the Chef's Menu Pack)

• 200 g rice noodles, (cooked according to package instructions.) 

• 2 leeks cleaned and julienned 

• 2 tablespoons butter (unsalted) 

• sesame seeds and fresh cilantro for garnish 
  
  

Sesame Ginger Dressing:

• 3 tablespoons soy sauce 

• 2 tablespoons rice vinegar 

• 1 tablespoon sesame oil 

• 1 tablespoon fresh ginger, grated 

• 1 garlic clove, minced

• 1 tablespoon honey  

• 1 tablespoon roasted white sesame seeds  

Method:

Prepare the Scallop Shells: Clean the Scallop shells thoroughly. Remove any excess ice. Remove the connective muscle from the Scallop, Pat them dry and set aside. 

Make the Sesame Ginger Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and sesame seeds. Set aside to let the flavours meld. 

Cook the Rice Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.  

Cook the Buttered Leek Julienne: In a pan, melt the butter over medium heat. Add the julienned Leeks and sauté until they're soft and slightly translucent, about 5-7 minutes. Set aside. 

Pan-sear the Scallops: Pat the Scallops dry with paper towels and Season with Sea Salt. Heat a pan over medium-high heat. Lightly oil the pan or use a non-stick pan. Sear the Scallops for about 2-3 minutes on each side until they're golden brown. Remove from heat. 

Assemble the Dish: Place a portion of cooked Rice Noodles on each Scallop shell. Top with a generous amount of Buttered Leeks. Carefully place a seared Scallop on top of the Leeks on each shell. 

Drizzle the Sesame Ginger Dressing over the assembled Scallops and Noodles. Sprinkle with Sesame Seeds and garnish with fresh Cilantro.