BBQ scallops with green chilli nahm jim and herb salad

Ingredients

1 ½ Tbsp	Galangal, chopped
1 Tbsp	Ginger, chopped
3	Coriander root, scraped, washed, chopped
2 cloves	Garlic, chopped
6	Green chillies, long, deseeded and chopped
2 Tbsp	Palm sugar
100 ml	Lime juice
1 ½ Tbsp	Fish sauce
12	Scallops (Main)
3 cloves	Garlic, finely sliced and fried crispy

Herb salad

½ bunche	Coriander, picked
2	Shallots, golden, finely sliced
1 knob	Ginger, large, finely sliced
3	Kaffir lime leaves, finely sliced
1 stick	Lemongrass, finely sliced

Directions

1. In a mortar and pestle pound galangal and ginger to a fine paste. Add coriander root and garlic and pound until smooth then add chillies and pound until smooth.
2. Mix in palm sugar until dissolved then add lime juice and fish sauce.
3. Check seasoning and balance where needed — the taste should be balanced across salty, sweet and sour with a fair degree of heat and distinct earthiness from the ginger and galangal.
4. Heat barbecue or grill pan to a medium heat and toss scallops with a little oil. Cook scallops for about 30 seconds on each side and remove to warmed shells or small plates.
5. Mix salad ingredients and combine with a little nahm jim to combine.
6. Drizzle a little nahm jim over the scallops and place a nest of the salad on top. Top with a single garlic chip and serve.

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