Entertaining

Scallops with green mango and red nahm jim (chilli sauce)

Name: Scallops with green mango and red nahm jim (chilli sauce) recipe
Yield: 8
Ingredients: 1 green mango cheek, peeled, cut into matchsticks (about 180g flesh); 24 scallops in the half shell (we used Hervey Bay scallops); Thai basil leaves, mint leaves, crispy shallots plus crispy garlic, to serve; 1 garlic clove; 3 coriander roots, well-washed; 1 bird’s-eye chilli, seeds removed; 3 long red chillies, seeds removed; 125ml lime juice; 60g palm sugar; 1 tsp fish sauce

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P100 Scallops with green mango and red nahm jim (chilli sauce)

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by Adam D'Sylva

Chef

May 30, 2023

This zingy scallops starter will become a favourite go-to when entertaining.

1 green mango cheek, peeled, cut into matchsticks (about 180g flesh)
24 scallops in the half shell (we used Hervey Bay scallops)
Thai basil leaves, mint leaves, crispy shallots plus crispy garlic, to serve

Red nahm jim (makes 160ml)

1 garlic clove
3 coriander roots, well-washed
1 bird’s-eye chilli, seeds removed
3 long red chillies, seeds removed
1/2 cup (125ml) lime juice
60g palm sugar
1 tsp fish sauce

Method

1.

For the red nahm jim, using a mortar and pestle, pound garlic, coriander roots and chilli to a smooth paste. Stir in lime juice. Add sugar and fish sauce and mix until sugar has dissolved.
2.

Place green mango in a large bowl. Add nahm jim and toss to coat, then set aside until required.
3.

Preheat an oven grill to high. Arrange scallops in shells over two large baking trays. Cook under grill, one tray at a time, for 3 minutes or until scallops just start to turn opaque (they will continue to cook on the shell once removed. You don’t want to overcook them as they will go rubbery).
4.

Top scallops with green mango salad, and garnish with herbs, crispy shallots and crispy garlic. Serve warm.