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Scallops in the shell with crunchy Asian salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Catherine Gratwicke
Scallops in the shell with crunchy Asian salad
Serves: 4
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
142Kcal
Fat
7gr
Saturates
1gr
Carbs
7gr
Sugars
6gr
Fibre
1gr
Protein
12gr
Salt
0.5gr
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
Get ahead
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.