scallops
- 4 hand-dived scallops
- 50g unsalted butter, diced
- Half of 1 lemon
- salt
Scallop Satay
Tom Shepherd
16th June 2025
Scallop Satay
30 min
A favourite on the starter menu at Upstairs by Tom Shepherd.
Ingredients
satay sauce
- 1 shallot, sliced
- 1 garlic clove, sliced
- 1 deseeded chilli, sliced
- 15g peeled ginger, sliced
- 20g unsalted butter, diced
- 50g light soy sauce
- 120g peanut butter
- 250g coconut milk
- 50g water
pickled radish salad
- 1 bunch of breakfast radishes
- Picked coriander (optional)
- 100g sugar
- 125g rice wine vinegar
- salt
Method
scallop
Get a non-stick pan hot, add a small amount of oil to the pan.
Season the top of the scallops and place seasoned side down in the pan and then season the bottom.
Cook the scallop until golden, add butter, and start basting.
Add a squeeze of lemon juice, turn scallop over and rest for 1-2 minutes.
satay sauce
Gently sweat off the shallots, garlic, ginger, and chilli in the butter, until completely soft, add the remaining ingredients and boil, once boiled, reduce the heat and simmer for 10 minutes.
Your sauce is finished, if you’d prefer a smoother sauce, you can try blending it with either a small stick blender or in an actual blender.
pickled radish salad
Bring the sugar and rice wine vinegar to the boil, until the sugar is dissolved and set aside to cool, this is your pickle liquor.
Slice all the radishes to your desired thickness or shape and just before serving, dress lightly in the pickled liquor, and chop some coriander through the mix for some extra freshness.
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