Scallops with sweet chilli jam

Scallops with sweet chilli jam

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Scallops are one of my favourite shell fish to grill. They have a magical effect at a barbecue — people just can’t get enough of them. Here, their sweet, salty flavour is a perfect match with chilli jam, balanced by the freshness of the salad garnish. They are a great little starter or taster to pass around for a sophisticated evening around the flames. Remember to keep the shells for serving.

Ingredients

Quantity Ingredient
12 large king scallops, cleaned and shelled
salt
freshly ground black pepper
sunflower oil
4-5 tablespoons Thai sweet chilli jam
1 cup mint
3 kaffir lime leaves, finely sliced
1 lemongrass stem, finely sliced, white part only
1 green chilli, finely sliced, (optional)
12 lime wedges

Method

  1. Prepare your barbecue hotplate for grilling over a medium–high heat.
  2. Season the scallops just prior to cooking.
  3. Lightly oil the barbecue hotplate and place the scallops on it, at side down. Cook for 1 minute, then turn them over.
  4. Spoon on the chilli jam and toss the scallops through it so they are well coated. Remove from the heat after no more than 3 minutes on the grill, less if the scallops are small. High heat is the key to cooking scallops quickly.
  5. Return the jam-coated scallops to their shells. Toss together the mint, lime leaves, lemongrass and green chilli, if using.
  6. To serve, garnish each shell with a little of the mint salad and a lime wedge.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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