Name: Tom Shepherd’s Scallop Satay
Yield: 4
Ingredients: Splash of olive oil; 4 hand-dived scallops; Salt; 50g/2oz unsalted butter, diced; ½ lemon; Black and white sesame seeds, toasted and lightly seasoned with soy sauce; Coriander oil, for drizzling; For the satay sauce; 25g/1oz unsalted butter, diced; 1 shallot, peeled and sliced; 1 clove garlic, peeled and sliced; 15g/½oz peeled ginger, sliced; 1 red chilli, deseeded and sliced; 50ml/2fl oz light soy sauce; 125g/4½oz peanut butter; 250g/9oz coconut puree; 50ml/2fl oz water; For the pickled radish salad; 125ml/4½fl oz rice wine vinegar; 100g/4oz caster sugar; 1 bunch of breakfast radishes; Picked fresh coriander (optional); Micro coriander, to garnish

VMG Recipes