Scallops in the shell with crunchy Asian salad
Prep time: 20 minsTotal time: 
Scallops in the shell with crunchy Asian salad
Prep time: 20 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 8 king scallops in the shell
- 1 tbsp toasted sesame oil
- 2 tbsp roughly chopped salted peanuts
For the crunchy Asian salad:
- 1 small carrot, peeled
- ¼ cucumber, halved and deseeded
- 2 radishes, trimmed
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 1 bird eye chilli, deseeded and finely sliced
- 1 tbsp light brown soft sugar
- juice of 1 small lime
- 1 tsp Thai fish sauce
- 1 tbsp rice vinegar
Step by step
Prepare up to the end of step 2 several hours ahead; set aside.
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For the salad, finely slice the carrot, ¼ cucumber and radishes and toss with the herbs. Preheat the grill to high.
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Mix the chilli, sugar, lime juice, fish sauce and vinegar; toss with the veg.
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Detach the scallops from their shells, rinse them, plus the shells and pat dry. Put a scallop back in each half-shell and put on a baking tray. Season, drizzle with sesame oil and grill for 3-4 minutes or until cooked.
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Top each scallop with a little salad and sprinkle with chopped peanuts.
