Best Scallops Sweet Chilli Recipes

Seared scallops with sweet chilli sauce image

Provided by John Torode

Categories Canapes

Time 20m

Yield Makes 20

Number Of Ingredients 6

knob of fresh root ginger
handful coriander stems or leaves
2 garlic cloves
4 tbsp vegetable oil , plus extra for cooking
20 scallops
sweet chilli sauce , to serve (recipe below)

Steps:

Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium

Scallops With Sweet Chilli Sauce (Laksa-Style) image

Provided by LifeIsGood

Categories Indian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 limes, zested and halved
11 ounces peeled and deviened raw shrimp, chopped
2 tablespoons fish sauce
2 -3 red chilies, deseeded
3 garlic cloves
fresh ginger, peeled (thumb-sized piece)
1 large handful cilantro, leaves picked, stalks reserved
1 tablespoon sesame oil
1 small handful kaffir lime leaf
olive oil
1 teaspoon tamarind paste
2 (14 ounce) cans unsweetened coconut milk
2/3 cup chicken stock
sea salt & freshly ground black pepper
7 ounces noodles (your preference) or 7 ounces rice (your preference)
12 scallops

Steps:

Put the lime zest into a bowl with the shrimp. Squeeze over the juice of 2 of the limes and add the fish sauce. Mix well and leave to marinate for about 10 minutes.
In a pestle and mortar or a food processor, pound or blitz the chillies, garlic, ginger, cilantro stalks, sesame oil and lime leaves until you have a paste.
Heat up a wok and add a few tablespoons of olive oil and add the paste, stirring quickly. Cook for about a minute before adding the shrimp and all of the juices from the bowl. Cook for another minute, stirring. Then add the tamarind paste, coconut milk and chicken stock. Turn the heat down and simmer slowly for about 15 minutes. Taste - you may need to add more salt and pepper or more fish sauce, and just enough lime juice to give it a good pop!
Get a pot of water boiling for the noodles or rice.
Lightly score the scallops with a criss-cross pattern on one side so that when they cook they will open out to look like flowers, then lightly season with salt and pepper. Get a large non-stick frying pan hot and pour in a little olive oil. Put the scallops into the pan and cook a couple of minutes on each side until golden.
Halfway through, add the noodles or rice to the boiling water and cook according to the packet instructions.
Remove the scallops from the heat. Drain the noodles or rice and divide between four serving bowls, spooning the laksa stew over the top. Sprinkle with cilantro leaves. Then lay two or three scallops on top of each bowl.
Enjoy!

Nutrition Facts : Calories 745.3, Fat 49.6, SaturatedFat 38.9, Cholesterol 152, Sodium 1420.7, Carbohydrate 53.4, Fiber 3.5, Sugar 4.3, Protein 29.5

Scallops & Sweet Chilli image

Provided by donna1972

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

Mix together the garlic, ginger juice, sweet chilli sauce and coriander with the olive oil.
Add the scallops to the sauce and leave to marinade for about 1/2 hour.
Heat a large frying pan until hot, cook the scallops for about 2-3 mins each side depending on size of scallops. Don't be tempted to over cook as they will go all tough.
Lift out scallops and place onto the rocket salad and drizzle the remainder to the sauce over.