Best Scallops With Sweet Chilli Sauce Laksa Style Recipes
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
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)
From Jamie Oliver. A laksa is a cross between a curry and a stew and is traditionally served with noodles (but you could use rice). This recipe is really open to any type of fish or budget. You could try it with 14 oz. of salmon, cod, etc... in place of the scallops if you prefer. Enjoy!
Provided by LifeIsGood
Categories Indian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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
CHILI SCALLOPS
Steps:
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
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