Scallops in the shell with Asian dressing

title="Scallops in the shell with Asian dressing"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Scallops-in-the-shell-with-Asian-dressing.jpg" alt="Scallops in the shell with Asian dressing"
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(2) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  24 Servings


• Capable cooks

These little asian-style scallops look beautiful presented on their original shells.

Featured in
Scallops, Noodle recipes

Ingredients

• 2 teaspoons olive oil


• 1/2 onion, very finely chopped


• 2 garlic cloves, crushed


• 2 tablespoons sweet chilli sauce


• 2 teaspoons fish sauce


• 2 teaspoons palm sugar (see Notes)


• 1/2 cup (125ml) Massel chicken style liquid stock (see Notes)


• 24 scallops with roe on the shell (see Notes)


• Coriander leaves, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  Heat the oil in a small saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add the crushed garlic, sweet chilli sauce, fish sauce, palm sugar and stock, and simmer for 5 minutes or until nearly all the stock has reduced. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Remove the scallops from their shells, scrub the shells and dry with paper towel. Pan-fry or barbecue the scallops for 1-2 minutes on each side until cooked through. Return to the shells, pour over a little sauce and garnish with coriander leaves.
  
  
  

Nutrition

• 90 kj

  Energy




• 1g

  Fat Total






• 2g

  Protein





• 98.19mg

  Sodium




• 1g

  Carbs (sugar)




• 2g

  Carbs (total)

All nutrition values are per serve

Notes

* Palm sugar is from Asian and selected supermarkets. * Scallops with roe on the shell are from selected fishmongers. *Fish stock could also be used in this recipe.

• Author: Valli Little


• Publication: Taste.com.au

Source: taste.com.au