Barbecued Scallops With Sweet Chili Sauce Recipe

ingredients

12 large sea scallops, cleaned
sesame oil
watercress leaves
1/2 cup creme fraiche
salt and black pepper, to taste

Sweet Chili Sauce
10 cloves garlic, peeled
4 red chilies, de-seeded
1 piece (2 inch size) fresh ginger, peeled and roughly chopped
8 lime leaves
3 stems lemongrass, finely sliced
1 cup fresh coriander leaves
1 1/2 cup caster sugar
4 tablespoons water
5 ounces cider vinegar
3 1/2 ounces fish sauce
1 3/4 ounce tamari

directions

For Sauce: Put the first seven ingredients of the chili sauce into a food processor and blend to a coarse paste. Put the sugar in a saucepan with the water. Place over moderate heat, stirring well, until the sugar has dissolved.

When sugar is dissolved, turn heat to high and boil (5-8 minutes), but do not stir until it has become a dark caramel color. Stir in rest of sweet chili ingredients.

Bring back to a boil, adding last 3 ingredients. Return to boil once again, then simmer (1 minute). Allow to cool before eating.

For Scallops: Lightly oil scallops with sesame oil and season. Grill each side on barbecue (90 seconds). Serve on a bed of watercress with a dollop of creme fraiche on top of each scallop.

Drizzle generously with Sweet Chili Sauce.

nutrition data

Nutritional data has not been calculated yet.

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