Prep time
15 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 500g MSC certified scallops (look for the blue fish tick)
- 10-12 lettuce leaves washed and dried
- Sprinkle of black sesame seeds
Vermicelli Noodle Salad Ingredients
- 100g Vermicelli noodles
- 30g carrot, fine thin strips
- 100g cucumbers, fine thin strips
- 50g capsicum, fine thin strips
- 60g radish, fine thin strips
- 60g purple cabbage, finely shredded
- 20g coriander, finely chopped
Marinade and Dressing Ingredients
- 40g shallot, finely sliced
- Small piece ginger, peeled, chopped
- 100ml premium soy sauce
- 1 lemon
- 1 lime
- 1tsp fish sauce
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
Method
- Soak the Vermicelli in hot water
- Drain once softened and cool in cold water, mix with all prepared vegetables
- Cook the scallops in olive oil in a large skillet pan on high heat. Make sure they’re not touching each other. Brown each side and season with salt and pepper. Cook in batches and set aside
- To prepare the dressing blend ginger, soy sauce, the zest and juice of the lemon and time, fish sauce mix
- Mix the dressing with noodle salad until well combined and leave a little for the end
- To serve, portion noodle salad onto individual cos lettuce cups and top with seared scallops, drizzle left over dressing and sprinkle black sesame seeds
World Ocean Day
World Oceans Day is celebrated on 8 June 2024. Each year on World Oceans Day, we raise awareness about ending overfishing and protecting our oceans.
