Scallops with lime, mint and chilli

Name: Scallops with lime, mint and chilli
Cook time: 30 min
Yield: 8
Cuisine: Vietnamese
Ingredients: 2 tbsp lime juice; 2 tbsp fish sauce or soy sauce; 1 tbsp sesame oil; 1 tsp sugar; 1 small red chilli, de-seeded and cut into matchsticks; 4 small red shallots, finely sliced; 2 spring onions, finely sliced on diagonal; 2 tbsp mint leaves, picked; 2 tbsp basil leaves, picked; 1 tbsp olive oil; 8 large fresh sea scallops, cleaned; 2 tbsp soy sauce; 8 scallop shells, cleaned; 2 tbsp salted peanuts, crushed; 1 lime, quartered

Jill Dupleix

October 18, 2011

Scallops with lime, mint and chilliMarina Oliphant

Time:< 30 minsMakes:8

This kind of tangy, citrusy dressing works a treat with all sorts of shellfish. Try it with freshly opened oysters or as a dipping sauce for blue swimmer crabs or lobster.

Ingredients

2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1 tbsp sesame oil
1 tsp sugar
1 small red chilli, de-seeded and cut into matchsticks
4 small red shallots, finely sliced
2 spring onions, finely sliced on diagonal
2 tbsp mint leaves, picked
2 tbsp basil leaves, picked
1 tbsp olive oil
8 large fresh sea scallops, cleaned
2 tbsp soy sauce
8 scallop shells, cleaned
2 tbsp salted peanuts, crushed
1 lime, quartered

Method

To make the dressing, whisk lime juice, fish sauce, sesame oil and sugar together until sugar has dissolved. Add chilli, shallots, spring onions, mint and basil and toss. Heat olive oil in a pan over medium heat.
Dip each scallop into the soy sauce on both sides and cook for 1 minute either side until lightly golden. Add a spoon of dressing to each scallop shell and top with a scallop. Scatter with peanuts and extra dressing and serve with lime wedges.