Grilled scallops with sweet chilli sauce and crème fraîche
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Ingredients
12 large diver-caught scallops, trimmed
sesame oil
salt
pepper
watercress leaves
½ cup crème fraîche
For the sweet chilli sauce:
10 garlic cloves, peeled
4 large red chillies, stems removed
3 thumbs of fresh ginger, peeled and roughly chopped
1 thumb of galangal, peeled and roughly chopped
8 lime leaves
3 lemon-grass stems, remove the two outside leaves, discard the top third of the stem and finely slice the remainder
1 cup fresh coriander leaves
1½ cups unrefined golden caster sugar
100ml cider vinegar
50ml Asian fish sauce
50ml tamari
Method
Put the first seven ingredients of the chilli sauce in a food processor and puree to a coarse paste.
Put the sugar in a saucepan with four tablespoons of water and place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn the heat up to full. Boil for five to eight minutes and do not stir until it has turned a dark caramel colour (but don’t allow it to burn).
Now stir in the paste, bring the sauce back to the boil and add the last three ingredients. Return to the boil and simmer for a minute. Leave it to cool before eating.
Lightly oil the scallops with sesame oil and season, then grill each side on a char-grill, overhead grill or skillet for 90 seconds.
Sit them on a bed of watercress, put a dollop of crème fraîche on top and drizzle generously with sweet chilli sauce.
This recipe is from New Zealand-born chef Peter Gordon
ieFood
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