Olive Magazine
Scallops Recipe with Vietnamese Sauce

Scallops with Vietnamese herb sauce

Published: June 30, 2017 at 12:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 as a starter

These grilled scallops are super easy to make, low in calories and look impressive. Served with a vibrant Vietnamese herb sauce, this recipe is fresh and a great starter for 2

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal118
fat5g
saturates0.4g
carbs11.2g
sugars8.4g
fibre0.6g
protein7g
salt2g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 4 large scallops, cleaned (keep the shells)
  • 1/2 red chilli, finely chopped
  • vegetable oil

HERB SAUCE

  • a small bunch coriander, leaves picked
  • a small bunch mint, leaves picked
  • 1/2 a thumb-sized piece ginger, finely grated
  • 1/2 clove garlic, finely grated
  • 1 spring onion, chopped
  • 1 tbsp fish sauce
  • 1 lime, zested and juiced
  • 1 tbsp palm sugar or soft brown sugar

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.

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