Seasame Chilli Scallops (starter for four) Recipe

Seasame Chilli Scallops (starter for four)


8-10 Cleaned Scallops (2-3 per portion) -Muscle & Coral

Two Tablespoons Seasame Seeds

Two Teaspoons Red Thai Curry Paste

Teaspoon Tomato Puree

Two Finely sliced Garlic Cloves

Tablespoon Chopped Parsley (flat)

2 Cupfulls of Chopped Sprind/Salad Onions

One and a half Tablespoons Rice Wine/Sherry Vinegar

Approx 2 Tablespoons Brown Sugar

Squeeze of Fresh Lime

Dash of Dark Soy Sauce

1 & 1/2 Cups Water

1 Tablespoon Cooking Oil

How to make Seasame Chilli Scallops (starter for four)

Prep Time - 10 Min


1) Toast seasame seeds in a hot frying pan.

2) Add half the Spring Onion, Curry Paste, Oil and Garlic - fry gently for 1 min,

3) Add tomato puree, water, vinegar and parsley and bring to boil.

4) Balance sourness of the vinegar with the sugar, tasting as you go - a balanced sweet and sour taste is what you're looking for.

5) Reduce sauce to consistency of double cream and finish with a dash of dark soy, a squeeze of lime.


1) Season scallops, brush with oil and sear in a pan or griddle  until nicely coloured.

2) Serve two or three to a plate with two teaspoons of the sauce over each scallop.

3) Best plated-up with a few mixed salad leaves dressed with a drizzle of Scallop sauce.

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