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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.
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.
Prepare up to the end of step 2 several hours ahead; set aside.
For the salad, finely slice the carrot, ¼ cucumber and radishes and toss with the herbs. Preheat the grill to high.
Mix the chilli, sugar, lime juice, fish sauce and vinegar; toss with the veg.
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.
Top each scallop with a little salad and sprinkle with chopped peanuts.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our