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Seared scallops, chilli jam and creme fraiche Recipe

Ingredients for people

  • Tinned chopped tomatoes : 400 g

  • For the sauce
  • Palm sugar : 100 g
  • Red chilli(s) : 4 whole
  • Rice wine vinegar : 20 ml
  • Fish sauce : 50 ml
  • Lime leave(s) : 12 whole
  • Stick(s) of lemongrass : 2 whole
  • Galangal root : 30 g
  • Star anise : 2 whole
  • Shrimp paste : 5 g
  • Garlic clove(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Fresh coriander : 1 bunch
  • Soy sauce : 50 ml
  • Sunflower oil : 1 Tbsp
  • Scallop(s) : 18 whole

  • For the fish
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 1 Tbsp
  • Mixed salad leaves : 100 g

  • To serve
  • Thick crème fraiche : 50 g
Method
  • 1For the sauce:

    Peel and chop the chilli, galangal, lemongrass, garlic and shallots. Place these in a pan with a little oil and cook gently for 2 minutes. Then add the tinned tomatoes, palm sugar, lime leaves, soy sauce, shrimp paste, rice wine vinegar, star anise and fish sauce. Bring the pan to the boil and reduce the heat to a simmer, cook for 20 minutes to reduce and concentrate.

  • 2For the scallops:

    Clean the scallops, remove the roe and pat dry with kitchen towel.
    Heat a frying pan until hot. Add the oil, season the scallops with salt and pepper and add to the pan. Cook for 1 or 2 minutes on each side depending on the size. Once golden brown turn over and cook on the other side for another minute.

  • 3To serve:

    Arrange the salad leaves on a plate, place the scallops alongside, spoon over the chilli jam and the creme fraiche.

Chef's tip

«Cook some chicken wings in the chilli sauce, pan fry in the scallop pan and serve as well for a main course meal.»

Pan fried scallops with a sweet and spicy tomato based sauce. Served with creme fraiche.

Rate this recipe :

(12 votes)

  • Preparation  5mins
  • Cooking time  25mins
  • Rest time  5mins

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