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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 6 large scallops
  • 2 cm cube of fresh ginger, finely chopped
  • 1 red chilli, finely sliced
  • 1 tsp garlic paste
  • 1 dsp finely chopped coriander stalks
  • ½ can of chopped tomatoes, juice only
  • 1 tsp cider vinegar
  • 1 dsp caster sugar
  • a little seasme oil
  • ½ tsp ground chilli
  • coriander leaves, roughly chopped
  • a sprinkling of sesame seeds
Asian Style Seared Scallops with Sweet Chilli Sauce
Succulent sweet and sour jumbo scallops!
Asian Style Seared Scallops with Sweet Chilli Sauce Asian Style Seared Scallops with Sweet Chilli Sauce

Scallops make such a gorgeous celebratory meal... as a starter, a main or as part of a seasonal buffet!. These are super succulent, melt in the mouth scallops, just seared to brown nicely on the outside and to retain their moistness on the inside. And what better way to eat them than with this easy Asian style chilli sauce... delicious!

  1. Start by heating a little olive oil in a pan and when it's hot, add in the ginger, chilli, garlic paste and coriander stalks. Stir fry for a minute or so before adding in the tomato juice, vinegar and sugar. Bring to the boil, and immediately reduce to a simmer and let it bubble slowly for a few minutes
  2. In the meantime melt a lrage knob of butter in a seperate pan, along with a drizzle of sesame oil. When it starts smoking, add in the scallops and pan fry, seasoning them as you go with coarse sea salt and ground chilli, for three to four minutes each side (depending on how big they are), until they're nicely browned on the outside
  3. Finally, transfer them to a serving plate, pour the sauce over them and finish with a little freshly chopped coriander and a sprinkling of sesame seeds
Asian Style Seared Scallops with Sweet Chilli Sauce
Succulent sweet and sour jumbo scallops!
Asian Style Seared Scallops with Sweet Chilli Sauce Asian Style Seared Scallops with Sweet Chilli Sauce

Scallops make such a gorgeous celebratory meal... as a starter, a main or as part of a seasonal buffet!. These are super succulent, melt in the mouth scallops, just seared to brown nicely on the outside and to retain their moistness on the inside. And what better way to eat them than with this easy Asian style chilli sauce... delicious!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 6 large scallops
  • 2 cm cube of fresh ginger, finely chopped
  • 1 red chilli, finely sliced
  • 1 tsp garlic paste
  • 1 dsp finely chopped coriander stalks
  • ½ can of chopped tomatoes, juice only
  • 1 tsp cider vinegar
  • 1 dsp caster sugar
  • a little seasme oil
  • ½ tsp ground chilli
  • coriander leaves, roughly chopped
  • a sprinkling of sesame seeds
  1. Start by heating a little olive oil in a pan and when it's hot, add in the ginger, chilli, garlic paste and coriander stalks. Stir fry for a minute or so before adding in the tomato juice, vinegar and sugar. Bring to the boil, and immediately reduce to a simmer and let it bubble slowly for a few minutes
  2. In the meantime melt a lrage knob of butter in a seperate pan, along with a drizzle of sesame oil. When it starts smoking, add in the scallops and pan fry, seasoning them as you go with coarse sea salt and ground chilli, for three to four minutes each side (depending on how big they are), until they're nicely browned on the outside
  3. Finally, transfer them to a serving plate, pour the sauce over them and finish with a little freshly chopped coriander and a sprinkling of sesame seeds