Scallops with sweet corn puree


  • 1/3 cup (90g) honey
  •  100ml light soy sauce
  •  1 long red chilli, seeds removed, finely chopped
  •  4 x 180g salmon fillets, pin-boned
  •  200g baby spinach leaves
  •  2 tsp grated ginger
  •  300g fresh Singapore (wok-ready) or thin hokkien noodles
  •  Lime wedges, to serve


  • Step 1
    Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.
  • Step 2
    Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.
  • Step 3
    Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.
  • Step 4
    Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over.

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