Easy canapes: Seared scallops

Can you believe it's the end of another decade? It seems like only yesterday we were welcoming in the noughties.

Tonight you'll find me around Sydney Harbour with 1.5 million of my closest friends. I've spent New Years Eve in New York Times Square and on London's Westminster Bridge beneath Big Ben, but I still rate the fireworks spectacular around Sydney Harbour as the best NYE party in the world.

And you can't have a party without canapes, right? I served these seared scallops at our family Christmas lunch, an easy recipe that takes minutes to prepare.

Happy New Year everyone! How will you be celebrating New Years Eve?


Easy seared scallops with ginger and soy

12 scallops
2 tablespoon light soy sauce
2 tablespoon Japanese rice vinegar
2.5 tablespoons caster sugar
2 teaspoons finely grated ginger
2 shallots finely sliced

Combine the light soy, rice vinegar, caster sugar and ginger in a bowl and stir until the sugar has dissolved. Taste and adjust the soy and vinegar if necessary. You may also add a little water if you prefer to dilute it.

Pat dry your scallops and sear in a hot saucepan with oil until browned. They should only take about thirty seconds to one minute to do. Take care not to overcrowd the pan and remember that the scallops will continue cooking after you remove them from the heat so aim for a little bit under.

Place each scallop onto a porcelain spoon, then pour over a little of the soy dressing and garnish with a sprinkle of shallots.