posted by Julie 01-30-100 10:01 AM
Grilled Scallops with Sweet Chili Sauce
12 large scallops with corals removed
1/2 cup of creme fraiche
Sweet chili sauce:
10 cloves of garlic, peeled
4 large red chillis, stems removed
3 thumbs of fresh ginger, peeled and roughly chopped
1 thumb of galangal, peeled and roughly chopped
8 lime leaves
3 lemon grass stalks, trimmed and finely sliced
1 cup coriander leaves
1 1/2cups caster sugar
100ml cider vinegar
50ml fish sauce
To make the chilli sauce put the first 7 ingredients into a food processor and whizz to a paste.
Put the sugar in a saucepan with 4 table spoons of water and place on a moderate heat stirring well until the sugar dissolves. Turn the heat up full and boil for 5-8 minutes; do not stir until it has turned a dark caramel colour.
Now stir in the paste, bring back to the boil and add the vinegar, fish sauce and tamari. Return to the boil and simmer for 1 minute then cool. When cool strain.
Lightly oil the scallops with the sesame oil and season. Grill them on a preheated ridged cast iron grill pan for 90 seconds each side.
Sit them on the watercress, put a dollop of creme fraiche on top then drizzle generously with the sweet chilli sauce.
Serves 4 people and tastes heavenly.
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