Chefs Cookware PLUS
The kitchenware professionals really use

From The Inquistive Kitchen...Chefs' Cookware Blog

Questions that bubble up when we're cooking
Claire - Chef's Cookware

Hot Stone Scallops

Another recipe for your Raclette/Hot Stone

20th November 2006 00:00

Use the hot stone top of your Raclette to make this delicious and socialble dish.

For a party of 4, you will need 8 or 12 fresh scallops

Marinade is very much a matter of personal taste, but try the following -

  • Olive oil
  • Light soy sauce
  • Juice of 1 lime
  • Fresh root ginger
  • Teaspoon honey

Peel and grate a small piece of fresh ginger root into a bowl big enough to take the fish with room to spare. Take thin strips of peel from the lime with a zester before cutting in half and squeezing the juice into the bowl. Keep the peel back for decoration. Mix the oil, soy sauce and honey with the ginger and lime juice.

Rinse scallops under cold water and pat dry. Carefully put the scallops into the bowl and cover with the marinade. Cover the bowl and leave for 30 - 45 minutes.

Warm up the Raclette and its hot stone top in good time and let your guests cook their scallops for themselves. Serve with salad leaf and rice salads and a crisp, chilled white wine.

Let us have your comments.

Chefs Cookware PLUS (PLUS Online Stores Ltd). T:+44 (0)1363 881174. F:+44 (0)1363 82931. E:email us
Company Number: 3543575. VAT Registration Number: GB 717 8032 36
Natson Mill, Bow, Crediton, Devon EX17 6JE, UK

© PLUS Online Stores Ltd 2005 - 201917 Nov 2019