Spicy Scallop Salad

Spicy Scallop Salad


2 people made this

About this recipe: Seek out live scallops still in the shell. The flavor is unbeatable.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

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.

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