Tempura scallops with soy coleslaw Recipe

       For the marinade, combine 20ml soy sauce, 2 tbsp of coriander stalks,                   and 1/3 tsp Chinese 5 spice powder. Stir well and then leave to infuse for 15minutes

Remove 3 scallops from their shell and halve them. Place the scallops into the marinade for 15-20 minutes

For the soy coleslaw, combine the zest and juice of  1/3 lime, 20ml sesame oil, 15ml soy sauce and 1/2 tsp honey in a bowl and stir. Add 50g finely shredded white cabbage, 1/4 sliced red onion, 1/3 coarsely grated yellow carrot, 1/2 juliened green chili, 2 thinly sliced finger radishes, 20 chopped coriander leaves, and dress as you would a salad. Leave to rest while you cook the scallops

Heat a deep fat fryer to 180°C. 

Prepare a lumpy tempura batter, dip in the scallops and fry for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel

Serve the deep-fried scallops on a bed of coleslaw, topped with wakame and wasabi sesame seeds and drizzle with sesame oil

(Here Shaun Hills original recipe)

from simple food, looking good
Tempura scallops with soy coleslaw Recipe