Roasted scallops on sticks
Takes 35min, plus chilling Makes 12
● 12 LARGE SCALLOPS ● VEGETABLE OIL
FOR BRUSHING ● 4 SPRING ONIONS ● 4TBSP SWEET CHILLI SAUCE ● 3TBSP FRESH CORIANDER, CHOPPED
Preheat the oven to 200°C/180°C fan/gas 6. Pat the scallops dry on kitchen paper, brush with a little oil and season. Heat a ridged griddle pan or frying pan and sear the scallops on both sides to colour. Then transfer to a roasting tin. If the coral isn’t firmly attached to the scallop, cut it away and place on top.
Bring a small saucepan of water to the boil. Halve the spring onions and cut each piece lengthways into fine shreds. Cook in the boiling water for 2min to soften. Drain and dry on kitchen paper. Bundle up shreds of onion and place on top of the scallops. Push wooden cocktail sticks right through the spring onions and scallops to hold them together.
Mix the chilli sauce with the coriander. Cook the scallops in the oven for 10min. Transfer to a serving plate and spoon a little sauce on each one to serve.