Grilled scallops with peanut nahm jim

Grilled scallops with peanut nahm jim

New Thai Food
Jeremy Simons

Great as a snack with drinks, or equally delicious as part of a shared meal.


Quantity Ingredient
10 scallops, on the half shell, with coral attached
coconut oil, for brushing
sea salt, to taste
1 bunch coriander, leaves picked
1 spring onion, julienned
1 long green chilli, seeded and julienned
2.5 cm piece fresh ginger, peeled and julienned

Peanut nahm jim

Quantity Ingredient
50g roasted peanuts
100g palm sugar, shaved
1 garlic clove, peeled
1 long green chilli, seeded
1 green bird’s eye chilli
1 coriander root, scraped and cleaned
1 tablespoon fresh ginger, chopped
150ml lime juice
2 1/2 tablespoons fish sauce


  1. To make the peanut nahm jim, put the peanuts in a small baking tin. Combine the palm sugar and 2½ tablespoons water in a small saucepan and bring to the boil over a high heat. Simmer for 8–10 minutes, until the sugar has dissolved – the water will evaporate, helping the sugar to break down quickly – and is slightly caramelised. Pour it over the peanuts. Set aside to cool and harden.
  2. Pound the garlic, both types of chillies, coriander root and ginger to a uniform paste in a mortar and pestle. Pound the peanut toffee into the mix and combine well. Pour over the lime juice, mix well and taste – it should be sweet, sour and nutty. Add the fish sauce to balance the flavours – it should now be sweet, sour and salty. Set aside.
  3. Heat a hotplate or chargrill pan on high. Brush each scallop with a little oil and season with salt.
  4. Place the scallops on their shells on the hotplate or chargrill pan and cook for about 30 seconds. Remove from the heat and place on a serving plate. Spoon 1 tablespoon peanut nahm jim over each scallop.
  5. Combine the coriander leaves, spring onion, chilli and ginger in a small bowl and dress with the remaining peanut nahm jim. Place just enough salad for a mouthful on top of each scallop. Serve immediately.
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