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
Dressing • 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.
