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Ready in:

10 minutes

Time to bake

25-28 minutes by 175 degrees

Good for:

lunch or as an appetiser.

Scallops- Thai style

A wonderful recipe for an easy and light appetizer borrowed and adjusted to suit the allergy-friendly diet.


For the Sauce
1 clove of garlic,
2 tsp of minced ginger
2 green onions finely sliced
1/2 tsp red curry paste
a touch of Turmeric
1/2 red pepper, chopped finely

100 ml coconut milk
50 ml chicken stock
1 tsp fish sauce
1/2 tsp soy sauce
1/2 tsp maple syrup
a dash of lime juice
3-4 large scallops per person

Salad, cherry tomatoes to serve

Chopped coriander (optional)


Step 1

Pad dry the scallops with kitchen paper- do not add salt or pepper until fried.

Step 2

Cook on a very dry pan. and once done -2 minutes on each side- spinkle with salt and pepper and then place on the plates..

Step 3

For the sauce combine all ingredients in a small sauce pan and cook for 3-4 minutes . Leave standing until ready to serve

Step 4

Taste and adjust the seasoning. Pour a tbsp over each plate with the scallops and bring the rest of the sauce for your guests to add.

Step 5

Add freshly chopped coriander for serving


Add 2 cherry tomatoes to the sauce for additional acidity- add even a small de-seeded chili with your red pepper.

Just be careful with the heat. You want to taste the scallops.

This sauce is very good if you prepare in advance and just heat- up to 3-4 hours is fine. The flavors improve.

You can serve on cooked rice as a dinner. I quickly have more than enough of scallops, so I prefer to eat them as a starter, but it works as a main course- just add a green salad and the rice.

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