Spicy Scallop Salad

    15 mins

    Seek out live scallops still in the shell. The flavor is unbeatable.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 1 stalk lemongrass, bruised
    • 300 g scallops, live in shell or 150 g shelled scallops
    • For the dressing
    • 1 shallot, sliced thin
    • 5 Thai chillies, red or green, sliced thin
    • 5 cherry tomatoes, halved
    • 2 stalks Chinese celery, chopped
    • 1-2 limes, juiced
    • 1-2 tablespoons fish sauce
    • 1 cucumber, sliced
    • 1 head crunchy lettuce, washed

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

    1. 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. To make the dressing, place the shallot, chllies, 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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)