Recipe: Scallops with crunchy thai salad

By Angela Casley

Add a comment
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

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 27 Nov 2015 03:44:42 Processing Time: 1017ms