24-36 fresh large queen scallops, coral trimmed
200g gluten-free rice vermicelli noodles
2-3 green chilli, finely diced
2 limes, zest and juice
2 tbsp finely chopped coriander
1 tsp golden caster sugar
½ tsp salt
2 tbsp coconut oil, melted
2 tbsp butter
1 tbsp manuka honey
3 tbsp marsala wine or
1 cup fresh herbs such as coriander, Vietnamese mint or microgreens
Trim scallops of any loose membranes. Keep the coral on or trim off, according to your preference. Season with salt and freshly ground black pepper and set aside in fridge.
Place noodles in a large bowl and add boiling water. Leave to soak until tender but not too soft, about 15-20 minutes. Rinse under cold water and drain well.
To make chilli dressing, mix together chilli, lime zest and juice, coriander, sugar, salt and oil in a large bowl. Add noodles and toss with dressing.
Heat a heavy-based frying pan with a little oil. Quickly fry scallops on either side, cooking 1 minute each side, but no longer. Remove to a warm dish and cover.
In the same frying pan, melt butter and honey until frothy. Add marsala wine and reduce.
Spoon some of the noodles onto serving plates or in scallop half shells. Top with 3-4 scallops, drizzle over the wine sauce. Garnish with fresh coriander leaves, microgreens, lime wedges.
TIP It’s always better to undercook, rather than overcook scallops, leaving the centre still translucent, as they will continue to cook in the residual heat once they are removed from the pan.