Recipe: Scallops with crunchy thai salad

By Angela Casley

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Scallops with crunchy thai salad. Photo / Babiche Martens
Scallops with crunchy thai salad. Photo / Babiche Martens

Serves 4

• 1 spring onion thinly sliced
• 1 small carrot cut in thin strips
• ½ Lebanese cucumber, seeds removed and diced finely
• ½ red chilli, chopped
• 1 cup fresh leaves - coriander, Thai basil, mint
• 16 New Zealand scallops
• 1 Tbs olive oil

• ¼ cup lime juice
• 1 tsp sesame oil
• 1 Tbsp fish sauce
• 1 tsp brown sugar
• 1 tsp grated ginger
• ½ red chilli, chopped

1. In a bowl combine spring onions, carrot, cucumber, chilli and herbs, cover and place in fridge until needed.

2. Place dressing ingredients in a jar and shake until well combined.

3. In a frying pan heat oil to a medium heat, fry scallops in 2 or 3 batches for 2 minutes each side. Set aside to keep warm.

4. Tip half the dressing into pan and warm through while deglazing pan.

5. Toss salad with remaining dressing. Place a little salad into four scallop shells. Top with 4 warm scallops and drizzle with warm dressing.


- NZ Herald

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