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Zesty Saucy Scallops

A community recipe by Angeldrawers

Not tested or verified by Nigella.com

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Introduction

Purrfect for lovers to feed each other... arrange a special night in. Otherwise equally purrfect for parties!

Ingredients

Serves: Makes 24

Metric Cups

24 scallops (on the half shell)
3 tablespoons lime juice
1 tablespoon lemon juice
1 small red chilli (seeded and finely chopped)
1 tablespoon thai fish sauce (nam pla)
2 teaspoons sugar
3 teaspoons fresh coriander (chopped)
2 teaspoons fresh mint (chopped)

24 scallops (on the half shell)
3 tablespoons lime juice
1 tablespoon lemon juice
1 small red chile (seeded and finely chopped)
1 tablespoon thai fish sauce (nam pla)
2 teaspoons sugar
3 teaspoons cilantro (chopped)
2 teaspoons fresh mint (chopped)

Method

Zesty Saucy Scallops is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 C.

Using a sharp knife, carefully cut the scallops from their shells, as cleanly as possible, and remove the vein and white muscle. Wash the shells in hot water and warm through on a baking tray in the oven for 5 minutes.

Cook the scallops in a chargrill pan [griddle] or frying pan over high heat for 1 - 2 mnutes each side, then return to their shells.

Combine the lime juice, lemon juice, chilli, fish sauce, sugar, coriander and mint. Spoon 1 teaspoon over each scallop and serve.

Preheat oven to 180 C.

Cook the scallops in a chargrill pan [griddle] or frying pan over high heat for 1 - 2 mnutes each side, then return to their shells.

Combine the lime juice, lemon juice, chilli, fish sauce, sugar, coriander and mint. Spoon 1 teaspoon over each scallop and serve.