Play-with-Korea

Scallops are a highly-prized delicacy both in the East and in the West. This is a very fine first course. When the scallops are fresh, they are almost translucent and should not be sitting in milky water. Fresh scallops do not need to be cooked through. Just let them sizzle briefly on both sides.

INGREDIENTS (serves 4)

• 4 oz/113 g SCALLOPS, cut horizontally into 2
•12 BAMBOO STICKS
•VEGETABLE OIL
•¼ LEMON
•½ tablespoon SESAME OIL
•COARSE SALT

1 Put scallop pieces on bamboo sticks. Heat a non-stick frying pan, drizzle vegetable oil. Grill the scallops until lightly browned on one side. Turn them over and cook only 10 seconds on the other side.

2 Add a dash of lemon juice, sesame oil and a sprinkle of salt.
Immediately transfer to a serving plate. Serve hot.