Grilled Scallops with Garlic-Chilli Crisp & Thai Dipping Sauce
Flame-kissed and flavour-packed these scallops are topped with golden garlic, shallots, and a hint of crunch and accompanied by a punchy Thai Dipping Sauce.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
For the Garlic-Chilli Crisp
- 2 tbsp rice bran oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp finely chopped shallots
- 1 tbsp finely chopped roasted unsalted peanuts
- Pinch of salt
For the Thai Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 small red chilli, finely chopped
- 1 small garlic clove, minced
- 1 tbsp water
- 1 tsp rice wine vinegar
For the Scallops
- 20 scallops
- 2 tbsp rice bran oil
- Salt
- Freshly ground black pepper
How do I make it?
- Make the Garlic-Chilli Crisp by heating rice bran oil and butter in a small frying pan over medium heat. Add garlic and shallots and cook, stirring constantly, until golden and crisp, approximately 3 – 4 minutes.
- Remove from heat and stir in peanuts and a pinch of salt. Set aside.
- Prepare the Thai Dipping Sauce by whisking fish sauce, lime juice, sugar, chilli, garlic, water and rice wine vinegar together until the sugar dissolves.
- Pat scallops dry with paper towel. Season lightly with salt and pepper.
- Heat barbecue or a frying pan over medium-high heat. Lightly oil the surface and sear scallops for 1 ½ to 2 minutes per side, until golden on the outside.
- To serve spoon Garlic-Chilli Crisp over scallops and serve with dipping sauce on the side.
