Scallop Salad with Thai Dressing
15 minutes
Scallops are steamed before being covered in a Thai chilli, tomato, celery, lime and fish sauce dressing.
Wiley
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Ingredients
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
Directions
Preparation:10min ›
Cook:5min ›
Ready in:15min
- 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.
- Remove the scallops and cool. When cool gently remove the scallop meat from the shell with a sharp knife.
- Dressing: Place the shallot, chillies, tomatoes, lime juice and fish sauce in a bowl and toss.
- 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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