Events and Celebrations

  • 24 scallops on the half shell or shelled
  • 1 large red chilli, deseeded and roughly chopped
  • 1 red birds eye chilli, deseeded and roughly chopped
  • 2 garlic cloves, chopped
  • pinch of salt
  • 1 tablespoon chopped coriander
  • 25 g (1 oz) palm sugar, grated or dark soft brown sugar
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons freshly squeezed lime juice

Start by making the dressing. Pound the chillies, garlic and salt to form a rough paste using a pestle and mortar. Transfer to a bowl and stir in the coriander, palm sugar, fish sauce and lime juice, then stir until the sugar has dissolved.

Loosen the scallops from their shells with a small knife. Place the shells on a hot barbecue and cook for 3 minutes. Arrange the shells on plates and top each one with a spoonful of the dressing. Serve hot.

Alternatively, thread shelled scallops on to bamboo skewers that have been soaked in cold water for 30 minutes. Cook for 1 minute on each side and serve with the dressing.

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