• 20 scallops
  • 1 sweet orange
  • 1 lime
  • 1 lemon
  • 1/2 red pepper
  • 12 mint leaves
  • 12 flat parsley leaves
  • 1 cucumber
  • 40 ml sweet soy
  • 20 ml sesame oil
  • salt flakes


Wash and clean scallops & remove roe if desired.
Slice orange, lime and lemon segments from the skin and pith (keep the juices).
1/2 cucumber and remove seeds, then slice into 1/4 cm strips.
Fine slice red pepper and mix with citrus (and juices) and cucumber.
Fine slice mint and parsley leaves.
Mix salad and herbs and toss with citrus juices, season well.
In a small pan heat sesame oil and sweet soy till warm.
Heat pan brushed with oil till almost smoking.
Pan fry scallops for 15 seconds on both sides.
Serve scallops hot with citrus salad.
Drizzle warm soy on plate.


This dish comes from my private dining menu at the QEII Conference Centre London More great recipes online

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.