Name: Seared scallops with sweet chilli sauce
Prep time: 15 min
Cook time: 3 min
Total time: 20 min
Yield: Makes 20
Cuisine: Asian
Ingredients: knob of fresh root ginger; handful coriander stems or leaves; 2 garlic cloves; 4 tbsp vegetable oil plus extra for cooking; 20 scallops; sweet chilli sauce to serve (recipe below)

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Seared scallops with sweet chilli sauce

Seared scallops with sweet chilli sauce

John Torode

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Makes 20

Easy

Prep: 15 mins

Cook: 3 mins

A star rating of 5 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

knob of fresh root ginger
handful coriander

stems or leaves
2 garlic cloves
4 tbsp vegetable oil

plus extra for cooking
20 scallops
sweet chilli sauce

to serve (recipe below)

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Nutrition: per serving

kcal51
fat3g
saturates0g
carbs0g
sugars0g
fibre0g
protein6g
salt0.17g

low

Method

step 1

Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
step 2

To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

RECIPE TIPS

SWEET CHILLI SAUCE

Place 1 deseeded chopped red pepper, 2 halved deseeded red chillies, 100g caster sugar and 100ml white or rice vinegar in a pan with 100ml water. Bring to the boil, then leave to simmer for 30 mins until it turns pinkish. Cool, then place in a food processor and blend until smooth. Return to the pan and cook until slightly sticky, about 20 mins more.

KNOW-HOW

If you've got wooden or bamboo skewers, soak them in warm water for an hour before using, otherwise they might burn when cooked. Independent cookshops often sell smart skewers, so it's worth hunting around.

Recipe from Good Food magazine, January 2008

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