MENU
 
 
 
 

  • Grilled Scallops With Sweet Chilli Sauce And Creme Fraiche

    0 votes
    Grilled Scallops With Sweet Chilli Sauce And Creme Fraiche
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 18 lrg scallops trimmed sesame oil
    • 1 x salt and pepper watercress leaves
    • 3/4 c. creme fra"che Sweet chilli sauce
    • 15 clv garlic peeled
    • 6 lrg red chillies stems removed
    • 4 1/2 x thumbs offresh ginger peeled roughly minced
    • 1 1/2 x thulnbs of galangal peeled roughly minced
    • 12 x lime leaves
    • 4 1/2 x lemon grass stems (remove the two outside leaves throw away the top third of the stem and finely slice the remainder)
    • 1 1/2 c. fresh coriander leaves
    • 2 1/4 c. caster sugar
    • 225 ml cider vinegar
    • 150 ml Asian fish sauce (nam pla)
    • 75 ml tamari (or possibly good quality soy sauce)

    Directions

    1. Put the first seven ingredients of the chilli sauce in a food processor and puree to a coarse paste.
    2. Put the sugar in a saucepan with 4 tbsp of water and place on a moderate heat stirring well till the sugar dissolves.
    3. Remove the spoon and tum the heat up to full.
    4. Boil for 58 min and don't stir till it has turned a dark caramel colour (but dont allow it to burn).
    5. Now stir in the paste bring the sauce back to the boil and add in the last three ingredients.
    6. Return to the boil and simmer for 1 minute.
    7. Leave to cold.
    8. Lightly oil the scallops with sesame oil and season then grill each side on a char grill overhead grill or possibly in skillet for 90 seconds.
    9. Sit them on a bed of watercress put a dollop of creme fra"che on top and drizzle generously with sweet chilli sauce.
    10. Serves 6

    Similar Recipes

    Leave a review or comment