Crispy Ginger Scallops with Watercress

Crispy Ginger Scallop Appetizer


  • 4 large scallops, about 4 oz (125 g);
  • 1 piece ginger, about 2-4 oz (100-200 g), peeled and finely julienned;
  • 1 teaspoon safflower oil, (for high heat);
  • 4 oz (125 g) watercress;
  • Sea salt.


Serving for 2 as appetizer

  1. Clean scallops, pad dry and cut into quarters;
  2. Add safflower in a sauté pan on medium heat;
  3. Place julienned ginger when it gets hot;
  4. Take ginger out when it turns brown and crispy, set aside;
  5. Sear scallops on all sides and cover for 1 minute;
  6. Take them out and set aside;
  7. Turn off heat;
  8. Add sea salt;
  9. Add watercress for 1 minute;
  10. Place watercress on the bottom of a plate;
  11. Top with scallops and ginger, serve warm.

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