Scallop Salad with Thai Dressing

    15 minutes

    Scallops are steamed before being covered in a Thai chilli, tomato, celery, lime and fish sauce dressing.

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    Serves: 4 

    • Scallops
    • 1 stalk lemongrass, bruised
    • 300g scallops, live in shell or 150g shelled scallops
    • Dressing
    • 1 shallot, thinly sliced thinly
    • 5 Thai chillies, red or green, thinly sliced
    • 5 cherry tomatoes, halved
    • 2 stalks celery, diced
    • 1-2 limes, juiced
    • 1-2 tablespoons fish sauce
    • Garnish
    • 1 cucumber, sliced
    • 1 head crunchy lettuce, washed

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Scallops: Place the bruised lemongrass in the water of a steamer and heat. Place the whole scallops over the water and steam until just opened; 5-10 minutes.
    2. Remove the scallops and cool. When cool gently remove the scallop meat from the shell with a sharp knife.
    3. Dressing: Place the shallot, chillies, tomatoes, lime juice and fish sauce in a bowl and toss.
    4. To Serve: Place the scallops on a plate and spoon the dressing over the scallops. Arrange the lettuce and cucumbers around the scallops.

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