• 8 king scallops in the shell
  • 1 tbsp toasted sesame oil
  • 2 tbsp roughly chopped salted peanuts

For the crunchy Asian salad:

  • 1 small carrot, peeled
  • 0.25 cucumber, halved and deseeded
  • 2 radishes, trimmed
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 1 bird eye chilli, deseeded and finely sliced
  • 1 tbsp light brown soft sugar
  • juice of 1 small lime
  • 1 tsp Thai fish sauce
  • 1 tbsp rice vinegar


  1. 1

    For the salad, finely slice the carrot, ¼ cucumber and radishes and toss with the herbs. Preheat the grill to high.

  2. 2

    Mix the chilli, sugar, lime juice, fish sauce and vinegar; toss with the veg.

  3. 3

    Detach the scallops from their shells, rinse them and the shells and pat dry. Put a scallop back in each half-shell and put on a baking tray. Season, drizzle with sesame oil and grill for 3-4 minutes or until cooked.

  4. 4

    Top each scallop with a little salad and sprinkle with chopped peanuts.

Nutritional Details

Each serving provides
  • Energy 184kj 44kcal 2%
  • Fat 4.4g 6%
  • Saturates 0.7g 4%
  • Sugars 5.6g 6%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

9.2g carbohydrate 1.1g fibre 11.9g protein

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