Scallops with Vietnamese herb sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a starter
Skip to ingredients
- 4 large scallopscleaned (keep the shells)
- 1/2 red chillifinely chopped
- vegetable oil
HERB SAUCE
- a small bunch corianderleaves picked
- a small bunch mintleaves picked
- 1/2 a thumb-sized piece gingerfinely grated
- 1/2 clove garlicfinely grated
- 1 spring onionchopped
- 1 tbsp fish sauce
- 1 limezested and juiced
- 1 tbsp palm sugar or soft brown sugar
Nutrition: per serving
- kcal118low
- fat5g
- saturates0.4g
- carbs11.2g
- sugars8.4g
- fibre0.6g
- protein7g
- salt2g
Method
step 1
Heat a barbecue or grill to medium-high. Put each scallop into the rounded half of a clean shell, sprinkle with chilli, season and drizzle with a little oil.
step 2
Put on to the barbecue or under the grill for 5-10 minutes until lightly charred.
step 3
Put all of the herb sauce ingredients into a food processor along with 1-2 tbsp of water and whizz.
step 4
Using a pair of tongs, carefully lift the scallop shells off the barbecue or from under the grill and spoon over the herb sauce.
step 5
Serve immediately.
