Dinner party

Scallop salad with Thai herbs, coconut and pomelo

Name: Scallop salad with Thai herbs, coconut and pomelo
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbs rice bran oil; 18 scallops, cleaned, 6 shells retained; 1 pomelo (from Asian food shops – substitute grapefruit), peeled, segmented, roughly chopped; 2 tbs firmly packed finely grated fresh coconut; 1/2 bunch each Thai basil (from Asian food shops), leaves picked, and coriander, sprigs picked; Thinly sliced red chilli and lime wedges, to serve; 1 small garlic clove, crushed; 1 kaffir lime leaf, very finely shredded; 1 small red chilli, finely chopped (seeds removed – optional); Juice of 1 1/2 limes; 3 tsp finely grated palm sugar; 1 tbs fish sauce

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Scallop salad with Thai herbs, coconut and pomelo

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by Charlotte Binns-McDonald

Jul 01, 2017

Bursting with fresh Thai flavours, this scallop salad will be a sure-fire hit at any occasion.

1 tbs rice bran oil
18 scallops, cleaned, 6 shells retained
1 pomelo (from Asian food shops – substitute grapefruit), peeled, segmented, roughly chopped
2 tbs firmly packed finely grated fresh coconut
1/2 bunch each Thai basil (from Asian food shops), leaves picked, and coriander, sprigs picked
Thinly sliced red chilli and lime wedges, to serve

Palm sugar and lime dressing

1 small garlic clove, crushed
1 kaffir lime leaf, very finely shredded
1 small red chilli, finely chopped (seeds removed – optional)
Juice of 1 1/2 limes
3 tsp finely grated palm sugar
1 tbs fish sauce

Method

1.

For the palm sugar and lime dressing, place all ingredients in a screw-top jar and shake until combined. (Dressing will keep, covered in the refrigerator, for up to 3 days).
2.

Heat oil in a frypan over high heat. Add scallops and cook for 1 minute, then turn and cook for 30 seconds or until just cooked through.
3.

Transfer scallops to a bowl with pomelo, coconut, Thai basil, coriander and three-quarters of dressing. Toss gently to combine.
4.

Place retained scallop shells on a serving platter and arrange scallop mixture on top. Drizzle over remaining dressing and scatter with chilli.
5.

Serve immediately with lime wedges.